Comparative Study of Fig Volatile Compounds Using Headspace Solid-Phase Microextraction-Gas chromatography/Mass Spectrometry: Effects of Cultivars and Ripening Stages

Zidi, Kahina; Kati, Djamel Edine; Mostapha, Bachir-Bey; Genva, Manon; Fauconnier, Marie-Laure

doi:10.3389/fpls.2021.667809

Article (Scientific journals)

Comparative Study of Fig Volatile Compounds Using Headspace Solid-Phase Microextraction-Gas chromatography/Mass Spectrometry: Effects of Cultivars and Ripening Stages

Zidi, Kahina; Kati, Djamel Edine; Mostapha, Bachir-Bey et al.

2021 • In Frontiers in Plant Science

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/261586

DOI
10.3389/fpls.2021.667809

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Keywords :

Ficus carica; VOCs; ripening stage; HD-SPME; agrodiversity

Abstract :

[en] Aroma is one of the essential parameters that determine fruit quality. It is also an important feature of varietal characterization and so valuable for agro-biodiversity identification and preservation. In order to characterize changes in the aroma fingerprint through fig development, the main objective of the present research was to study the volatile organic compound (VOC) profiles of figs (Ficus carica L.) from three cultivars, Taamriwthe (TH), Azegzaw (AZ), and Averkane (AV), at three ripening stages (unripe, ripe, and fully ripe). Analyses was performed using Headspace Solid-phase Microextraction and gas chromatography coupled with mass spectrometry. Results revealed the presence of 29 compounds that were grouped into different chemical classes. Aldehydes comprised the most abundant VOCs identified in all the studied figs, while alcohols, ketones, and terpenes comprised the minor compounds found in TH, AZ, and AV figs, respectively. Different aroma descriptors were identified throughout the ripening stages of figs; fruity and green aromas were dominant in all cultivars, while a fatty aroma scarcely occurred in figs. A gallery plot representation demonstrated that certain VOCs differentiate the studied cultivars and the different ripening stages of figs. Principal component analysis findings demonstrated characteristic VOCs of distinct ripening stages and cultivars, those VOCs can be used as fingerprints to distinguish different cultivars and/or ripening stages

Disciplines :

Chemistry
Agriculture & agronomy

Author, co-author :

Zidi, Kahina

Kati, Djamel Edine

Mostapha, Bachir-Bey

Genva, Manon ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes

Language :

English

Title :

Comparative Study of Fig Volatile Compounds Using Headspace Solid-Phase Microextraction-Gas chromatography/Mass Spectrometry: Effects of Cultivars and Ripening Stages

Publication date :

June 2021

Journal title :

Frontiers in Plant Science

eISSN :

1664-462X

Publisher :

Frontiers Media S.A., Lausanne, Switzerland

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 02 July 2021

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