Abstract
SUMMARYThe characteristic flavor of passion fruit was found in the water‐insoluble oil, which constituted ca 36 ppm of the juice. Four components, n‐hexyl caproate, n‐hexyl butyrate, ethyl caproate, and ethyl butyrate, made up ca 95% of the oil, and, among these four, n‐hexyl caproate was found to be the principal component, accounting for ca 70% of the volatile passion fruit essence.The unidentified portion of the oil (ca. 5%) very likely contains compounds of greater structural complexity than those identified. Evidence for this assumption comes from the appreciable specific rotation of the crude oil. It is also reasonable to assume that the olefinic unsaturation encountered in the crude oil (Table 1) has its origin in the unidentified portion of the oil.
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