From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their physicochemical properties and volatile composition, and ultimately impact consumer perception. However, the dynamics of the purple passion fruit volatilome, from fresh fruit to processed juice during storage, remain poorly understood. This study aimed to comprehensively characterize these transformations using an advanced analytical technique (two‐dimensional gas chromatography coupled with time‐of‐flight mass spectrometry).

• Publication year

  2025

• Venue

  The Journal of the Science of Food and Agriculture

• Publication date

  2025-11-20

• Fields of study

  Medicine, Environmental Science

• Identifiers
  DOI 10.1002/jsfa.70330PMID 41267517PMCID 12872253
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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