21 thoughts on “Ingredients of an All-Natural Passionfruit

  1. Love it, but I am a bit conflicted on this, though.

    I don’t like the overly simplistic ‘natural is healthy, man-made is poisonous’ approach, but I think most would agree that a diet full of fresh natural food is preferable to a diet of of long-life, processed synthetic food.


      1. Long time for me to reply! 😅

        Sorry, what are you saying… that unprocessed food is no better for you than processed food?

        If you do think that, you’re wrong and frankly, a bit simple.


    1. Some of them are listed as E-numbers. And for the flavours, I kept to the IUPAC chemical names. Also note that many, many minority ingredients (i.e. In very low concentrations) are omitted for brevity.


  2. Any chance at getting these as an actual poster instead of a t-shirt? I’m a chemist working in pharmaceuticals and I would love to have this on my office wall. Please let me know!


  3. Hiya James, I did a bit of digging.

    according to your source they rely on data from United States Department of Agriculture (see at the bottom of, for example http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1846/2 it says “Nutrient data for this listing was provided by USDA SR-21”)

    The standard release-26 document is available here: http://www.ars.usda.gov/sp2UserFiles/Place/12354500/Data/SR26/sr26_doc.pdf.This document shows that most of the amino acids are analysed by acid hydrolysis/HPLC (pg 25).

    Apparently it is this technique that changes asparagine > aspartic acid and glutamine > glutamic acid. Mentioned in the introduction to Holt et al: http://www.publish.csiro.au/?act=view_file&file_id=BI9710509.pdf

    Thus the measures you see for aspartic acid and glutamic acid are going to be overestimates and there will be no asparagine or glutamine.

    hope this helps. Great blog by the way


  4. Dear James,
    Re: The All Natural Passionfruit ( Missing Data )
    I was most impressed with your list of analytical components for the Australian Passionfruit monograph – I have searched everywhere to find this ( I am researching a numerical method to calculate the sugar/acid balance – for an Australian Passionfruit Liqueur manufacturer ). However, form your monograph, the list was missing the component “Organic Acids”.
    1/ Would you happen to have a full print out of these “Organic Acids” for the Australian Passionfruit, please ?
    2/ ( Also, a small clarification: Was this analysis done for the purple variety passionfruit ? The purple variety is my preferred variety for liqueur manufacture based on taste profile ).
    I seek your kind advise, please. Much Appreciated
    Many Thanks
    Best Regards
    John Salfinger
    Virgin Island Distilleries


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