ArticleFood chemistry: X2024
Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 25 citations in OpenAlex.
- Comparative Analysis of Volatile Components Changes in Horse Fat During Dry Fractionation by E-Nose, HS/GC-IMS and SPME/GC-MS.Foods (Basel, Switzerland) · 2026Article
- Piceatannol from Passion Fruit Seed Waste: A Circular Bioeconomy-Driven Pathway Toward a Skin-Targeted Bioactive.International journal of molecular sciences · 2026Review
- Passion Fruit Seed Oil as a Natural Tyrosinase Inhibitor: Extraction Optimization, Multi-Mechanism Elucidation, and Efficacy Validation in Zebrafish.Foods (Basel, Switzerland) · 2026Article
- Light Exposure Predominantly Drives Volatile Profile Changes in Royal Jelly During Short-Term Storage as Revealed by GC-IMS.Molecules (Basel, Switzerland) · 2026Article
- Enzymatic preparation and quality evaluation of diacylglycerol-richFood chemistry: X · 2026Article
- Recent Insights into Eco-Friendly Extraction Techniques for Obtaining Bioactive Compounds from Fruit Seed Oils.Foods (Basel, Switzerland) · 2025Review
- Passion Fruit Seeds as a Functional Ingredient in Snack Bars: A Nutritional and Sustainable Approach.Foods (Basel, Switzerland) · 2025Article
- Analysis of volatile organic compounds in ten types of tribute Rice based on headspace-gas chromatography-ion mobility spectrometry technology.Food chemistry: X · 2025Article
- Comparative analysis of lipid profiles and aroma characteristics in pecan oils: Probing conventional and non-conventional extraction techniques.Food chemistry: X · 2025Article
- Effect of temperature on the quality and microbial community during Daocai fermentation.Food chemistry: X · 2024Article
- Comprehensive characterization and comparison of aroma profiles of rambutan seed oils using GC-MS and GC-IMS combined with chemometrics.Frontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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