Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation

Lili Zheng; Shenwan Wang; Yang Yang; Xiaoyan Zheng; Dao Xiao; Binling Ai; Zhanwu Sheng

doi:10.1016/j.fochx.2024.101212

Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation

Food Chem X. 2024 Feb 9:21:101212. doi: 10.1016/j.fochx.2024.101212. eCollection 2024 Mar 30.

Authors

Lili Zheng¹, Shenwan Wang^{1

2}, Yang Yang¹, Xiaoyan Zheng¹, Dao Xiao¹, Binling Ai¹, Zhanwu Sheng³

Affiliations

¹ Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China.
² Huazhong Agricultural University, College of Food Science and Technology, Wuhan, Hubei 430070, China.
³ Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524000, China.

Abstract

The physicochemical properties, fatty acid composition and volatile aroma compounds of cold-pressed passion fruit seed oils were analyzed. The oils were rich in linoleic acid, oleic acid and volatile compounds. A total of 108 volatile compounds including 17 aldehydes, 23 alcohols, 21 esters, 19 ketones, 6 acids, 9 alkenes, 5 pyrazines and 8 others were identified using HS-GC-IMS. The significant differences of volatile compounds in the purple and yellow passion fruit seed oils were observed via the GalleryPlot graph and distinguished by principal component analysis. The results showed that acids, alcohols, esters and ketones were major aromatic compounds in purple passion fruit seed oils, which contribute to flavors such as flowery, fruity, creamy, yogurt. Whereas the contents of aldehydes, pyrazines, alkenes were higher in yellow passion fruit seed oils, which contributes to fatty and nutty odors. The findings filled in our understanding of volatilization characteristics in passion fruit seed oils.

Keywords: Aroma; Cold-pressed; HS-GC-IMS; Passion fruit seed oil; Volatile compounds.