Food and Fermentation Industries >

2024 , Vol. 50 >Issue 10: 342 - 352

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036279

Research progress on volatile flavor compounds in passion fruit

  • PANG Jiwei ,
  • LIAO Lingyan ,
  • LIU Yunfen ,
  • HE Meiying ,
  • LIANG Yuanli ,
  • YIN Feilong ,
  • CAI Wen ,
  • SHUAI Liang
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  • 1(School of Chemistry and Food Science, Nanchang Normal University, Nanchang 330023, China)
    2(Food and Biological Engineering/Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China)
    3(College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China)

Received date: 2023-05-29

  Revised date: 2023-06-30

  Online published: 2024-06-11

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Abstract

Passion fruit is widely distributed in tropical and subtropical regions and is favored by consumers for its unique floral and fruity aroma.In recent years, domestic and foreign researchers have studied the volatile flavor substances in passion fruit from different angles and found that the volatile substances in passion fruit are rich in content and variety, including esters, terpenes, alcohols, and other contents with relatively high content.There are a few aldehydes, ketones, ethers, phenols, and hydrocarbons, among which esters are the key flavor substances in passion fruit.This paper briefly described the detection methods of volatile substances in passion fruit and focused on the research progress of factors affecting the type and content of volatile substances in passion fruit and the metabolic mechanism of volatile substances.This review will provide key information for an in-depth study of the changes in the aroma composition of passion fruit during processing and storage, as well as further research on regulation and aroma-mimetic techniques at the molecular level.

Key words： passion fruit; volatile substances; analysis and detection; storage and preservation; metabolic pathway

Cite this article

PANG Jiwei , LIAO Lingyan , LIU Yunfen , HE Meiying , LIANG Yuanli , YIN Feilong , CAI Wen , SHUAI Liang . Research progress on volatile flavor compounds in passion fruit[J]. Food and Fermentation Industries, 2024 , 50(10) : 342 -352 . DOI: 10.13995/j.cnki.11-1802/ts.036279

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