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