Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing

•Esters, alcohols, ketones, hydrocarbons, alkanes and aldehydes were the mainly VOCs in passion fruit.•VOCs accumulated gradually, especially the change of esters is the most significant during passion fruit ripening.•‘Color change stage’ was key period for aroma formation in passion fruit.•Ester bi...

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