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Journal of Chemistry
Volume 2017 (2017), Article ID 3497216, 9 pages
Research Article

Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

1Food Science Graduate Program, The Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, No. 149, Bl. A, 21941-909 Rio de Janeiro, RJ, Brazil
2Embrapa Food Technology, Av. das Américas, No. 29.501, Guaratiba, 23020-470 Rio de Janeiro, RJ, Brazil
3Embrapa Cassava and Tropical Fruits, R. Embrapa s/n, CP 007, 44380-000 Cruz das Almas, BA, Brazil
4Institute of Nutrition, Federal University of Rio de Janeiro, Av. C. Chagas Filho, No. 373, CCS, Bl. J, 21941-902, Rio de Janeiro, RJ, Brazil

Correspondence should be addressed to Antonio G. Soares and Adriana Farah

Received 30 January 2017; Revised 19 April 2017; Accepted 4 May 2017; Published 4 June 2017

Academic Editor: Paula G. De Pinho

Copyright © 2017 Alexandra M. G. N. Mamede et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Passiflora alata Curtis (sweet passion fruit) is a native species grown in South America, especially in Brazil. In addition to being aromatic, its pulp is sweeter and less acidic compared to traditional commercial passion fruits, and this makes it highly appreciated for fresh consumption. Its aroma is also very distinct from other passion fruit species but it has not been characterized so far. In the present study, for the first time, the volatile composition of sweet passion fruit was investigated. Two genotypes (BGM004 and BGM163) were evaluated and two SPME fibers were tested. Forty-five volatile compounds were properly identified and semiquantified. The carboxen-polydimethylsiloxane (CAR/PDMS) fiber presented better performance regarding both number and concentration of compounds. Esters and terpenes were the main volatile classes. Methyl butanoate, methyl (E)-2-butenoate, ethyl butanoate, ethyl (E)-2-butenoate, methyl 2-hexenoate, and ethyl-2-hexenoate were among major compounds. As complementary results, sugar content, titratable acidity, pH, and total soluble solids were evaluated.