Purple passion fruits were processed by the flash vacuum-expansion process. Volatile components were analyzed in purees from steam-heated fruits, steam-heated then vacuum-expanded fruits and their aromatic liquors, and fruit rind, in comparison with a refèrence single-strength juice. After steam heating, the puree was enriched in esters arising from the rind. Steam-heated then vacuumexpanded fruits yielded a puree impoverished in volatiles due to evaporation of about 10% of water. These volatile compounds were mostly recovered in aromatic liquors.