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

• Published in: Food Chemistry: X 2024-03, Vol.21, p.101212, Article 101212
• Main Authors: Zheng, Lili, Wang, Shenwan, Yang, Yang, Zheng, Xiaoyan, Xiao, Dao, Ai, Binling, Sheng, Zhanwu
• Format: Article
• Language: English
• Subjects: Aroma; Cold-pressed; HS-GC-IMS; Passion fruit seed oil; Volatile compounds
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101212

[Display omitted] •Passion fruit seed oil by cold-pressed is rich in polyunsaturated fatty acids.•A total of 108 volatile aroma compounds were identified.•Acids, alcohols, esters and ketones were higher in purple passion fruit seed oil.•Aldehydes, pyrazines, alkenes were higher in yellow passion fruit seed oil.•Rich of aroma components are rare and surprising in cold-pressed oil. 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.