| Title: | Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of beta-damascenone in aroma formation in fig liquors |
| Author(s): | Palassarou M; Melliou E; Liouni M; Michaelakis A; Balayiannis G; Magiatis P; |
| Address: | "Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece. Department of Industrial Chemistry, Faculty of Chemistry, National and Kapodistrian University of Athens, Athens, Greece. Benaki Phytopathological Institute, Athens, Greece" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: During an investigation of the chemical profile of Greek figs (Ficus carica L.), several aqueous ethanol extracts (liquors) were prepared from dried Smyrna fig varieties cultivated in the two major fig-producing geographical areas in Greece: Peloponnese and Evia Island. The distinctive aroma observed among the prepared fig liquors led to the investigation of the odor profile of the different fig cultivars through HS-SPME coupled with GC/MS analysis, with focus on the factors that affect it before and during the preparation of the respective liquors. RESULTS: Significant variation in volatiles was noticed among all fig cultivars, as also between each fig cultivar pulp and the respective liquor. The observed diversity was a result of chemical reactions taking place in the ethanol matrix during the preparation of the liquor. The 'key' odor compound of dried fig aroma was found to be beta-damascenone. Owing to its low detection threshold and minute quantity in fig cultivars, the presence of beta-damascenone was furthermore confirmed through GC/MS/MS and GC/TOF-MS. beta-Damascenone was identified in variable quantities among fig varieties and their liquors, predominating in Kalamon fig cultivar of Peloponnese region, while its amount was found to be dependent on the postharvest storage time and preservation process of dried figs. CONCLUSION: Each of the studied fig cultivars and liquors showed a unique aroma profile, and the obtained results were used for the preparation of the first dried fig liqueur for potential commercial use with the highest content of beta-damascenone. (c) 2017 Society of Chemical Industry" |
| Keywords: | Alcoholic Beverages/*analysis Ficus/*chemistry Flavoring Agents/chemistry Fruit/chemistry Gas Chromatography-Mass Spectrometry Greece Norisoprenoids/*analysis Odorants/analysis Volatile Organic Compounds/*chemistry Ficus carica L.Gc/ms/ms Gc/tof-ms Spme; |
| Notes: | "MedlinePalassarou, Maria Melliou, Eleni Liouni, Maria Michaelakis, Antonios Balayiannis, George Magiatis, Prokopios eng England 2017/05/06 J Sci Food Agric. 2017 Dec; 97(15):5254-5270. doi: 10.1002/jsfa.8410. Epub 2017 Jul 4" |
