FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (22): 277-286.doi: 10.7506/spkx1002-6630-20181218-201

• Component Analysis • Previous Articles     Next Articles

Comparative Analysis of Nutritional and Aroma Components in Passion Fruit Juices from Five Cultivars

PAN Wei, LIU Wenjing, WEI Hang, LUO Qin, WEI Xiaoxia   

  1. (1. Institute of Quality Standards & Testing Technology for Agro-Products, Fujian Academy of Agricultural Sciences, Fujian Key Laboratory of Agro-products Quality & Safety, Fuzhou 350003, China; 2. Institute of Pomology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China)
  • Online:2019-11-25 Published:2019-12-02

Abstract: The nutritional and aroma components of passion fruit juices from five cultivars were comparatively analyzed by high performance liquid chromatography (HPLC) and solid phase micro extraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) and the data obtained were analyzed by principal component analysis (PCA) employing SPSS 19.0 software. The results showed that the nutritional components of passion fruit juice significantly differed among varieties (P < 0.05). The Guava-Flavored Golden Fruit (GFGF) cultivar had the highest contents of total sugar (16.00%), soluble solid (18.43%) and total amino acid (TAA) (928.80 mg/100 g). GTGF, purple-fruited seedling strain and Mantainxing had lower contents of total acid (1.82%, 1.79%, and 1.80%) than the two other cultivars. A total of 68 aroma components were identified, of which 24 were common to all the cultivars. The number (58) of aroma components identified in the Zixiang cultivar was the biggest, followed by purple-fruited seedling strain (56), Tainong (55), GFGF (47) and Mantainxing (39). The average percentages of esters, alcohols, ketones, terpenes, alkanes, ethers and heterocycles relative to the total aroma components were 83.1%, 3.6%, 4.8%, 3.7%, 2.3%, 1.7%, and 0.8%, respectively. The dominant aroma compounds were thyl butyrate (295.48–2 025.83 μg/100 g), ethyl hexanoate (573.75–2 345.34 μg/100 g), hexyl butanoate (166.08–962.66 μg/100 g), hexyl 1-methylbutanoate (33.61–818.09 μg/100 g), hexyl hexanoate (332.19–1 216.03 μg/100 g) and 3-pentyl hexanoate (635.25–900.74 μg/100 g). The results of PCA showed that ethyl butyrate, ethyl hexanoate, hexyl butanoate and β-ionone may be identified as the key aroma components of passion fruit. GFGF contained the highest levels of ethyl butyrate (2 025.83 μg/100 g), ethyl hexanoate (2 345.34 μg/100 g), esters with less than 10 carbon atoms (5 985.49 μg/100 g), total esters (8 925.01 μg/100 g) and total aroma components (10 740.52 μg/100 g) as compared with the other four cultivars (P < 0.05). GFGF had the best overall quality among the cultivars tested. Thus, it is suitable for breeding of new passion fruit cultivars for fresh consumption.

Key words: passion fruit, nutritional components, fragrance, principal component analysis, solid phase microextraction, gas chromatography-mass spectrometry, high performance liquid chromatography

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