Abstract
A total of 51 and 45 compounds have been identified in yellow passion fruit and banana essences respectively. In both cases alcohols were the major components quantified, representing 56.94% and 55.61% of the total components identified in these products. In yellow passion fruit, the most abundant compounds identified were linalool (characterized by its contribution to a floral, citrus, and lemon flavor), octanol (fatty, citrus, and green), hexanol (herbaceous, fragrant, and sweet), and cc-terpineol (fragrant, floral and lilac). A previously unreported compound has been identified, 3-methyl-2-butenol. Regarding the banana essence, the major compounds quantified were 3-methyl-1-butanol, 2-methyl-1-butanol, 1-butanol-3-methyl acetate, 2-pentanone and 1-butanol. In this study, previously unreported compounds are identified for the firsttime including: fenchol, borneol, terpinen-4-ol, oc-terpineol and 1,1-diethoxy ethane. According to the flavor characteristics defined for these new compounds, they should contributeto the fruity and floral flavor described for banana essence.
