Free and Glycosidically Bound Volatiles in Granadilla(Passiflora vitifoliaHBK.)

Free volatile constituents of granadilla (Passiflora vitifolia HBK.) obtained by liquid-liquid extraction were analyzed by GC and GC/M S. A total of 24 compounds were identified for the first time in the aroma of this fruit. Quantitatively, the major compounds were: methyl 3-hydroxyhexanoate, methyl hexanoate, methyl 5-hydroxyhexanoate, 4-hydroxy-4-methyl-2-pentanone, methyl butyrate, methyl 5-oxo-hexanoate and methyl (E)-2-hexenoate. Bound aroma compounds were also identified by GC and GC/MS after isolation of the glycosidic fraction obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total 17 aglycones were detected of which 15 were identified. These aglycones mainly consisted of compounds exhibiting aromatic structures and hydroxyesters.