Volatiles in Juice of Passion Fruitsat Different Developmental Stages

Qualitative and quantitative analyses on the volatiles in the juice from the passion fruits of different developmental stages were conducted by using solid-phase microextraction and GC-MS. A total of 38 volatile compounds were detected.The majority of them were esters, alcohols, ketones, and terpenes. In particular, esters predominated in the green, intermediate and ripe fruits (i.e., 61.86%-91.92%) and increased in contentas the fruits matured. Ketoneswere high at the green stage, while alcohols at the mid of fruit development stage. There were only 9 compounds uniquely present in the juices from fruits of 3 developmental stages, indicating a general similarity in the volatile contents among all samples. Nonetheless, it was these compounds, especially 7 existing in the green fruits, which made the differentiation of juices from the fruits of different development stages possible.