Journal
FOOD CHEMISTRY
Volume 123, Issue 2, Pages 548-557Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.04.064
Keywords
Ficus carica; Volatile compounds; HS-SPME; GC-IT-MS; PCA
Funding
- FCT [SFRH/BD/47620/2008]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/47620/2008] Funding Source: FCT
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Aroma is one of the essential parameters for the evaluation of fruit quality, with volatile components being determinant for this characteristic. During this work, the volatile profile of fresh fruits (pulp and peel) and leaves of Portuguese Ficus carica L white (Pingo de Mel and Branca Tradicional) and dark (Borrasota Tradicional, Verbera Preta and Preta Tradicional) varieties were characterised by HS-SPME/GC-IT-MS. Fifty-nine compounds were identified and distributed by distinct chemical classes (aldehydes, alcohols, ketones, esters, monoterpenes, sesquiterpenes, norisoprenoids), with 39 being reported for the first time in this species. Principal component analysis of semi-quantitative data showed that pulps and peels are distinguished from leaves by their abundance of monoterpenes and aldehydes. All varieties presented a similar volatile profile, although some differences between white and dark varieties were noticed. This is the first study comparing volatile composition of several materials from F. carica. In addition, no previous study involved the above mentioned varieties. (c) 2010 Elsevier Ltd. All rights reserved.
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