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J Food Sci

Title:		Volatile composition of prickly pear fruit pulp from six Spanish cultivars
Author(s):		Andreu-Coll L; Noguera-Artiaga L; Carbonell-Barrachina AA; Legua P; Hernandez F;
Address:		"Dept. of Plant Sciences and Microbiology, Research Group 'Plant Production and Technology', Univ. Miguel Hernandez de Elche (UMH), Escuela Politecnica Superior de Orihuela, Ctra. de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain. Dept. of Agro-Food Technology, Research Group 'Food Quality and Safety', Univ. Miguel Hernandez de Elche (UMH), Escuela Politecnica Superior de Orihuela, Ctra. Beniel, km 3.2, 03312, Orihuela, Alicante, Spain"
Journal Title:		J Food Sci
Year:		2020
Volume:		20200121
Issue:		2
Page Number:		358 - 363
DOI:		10.1111/1750-3841.15001
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"This research analyzed the volatile composition of the fruits pulp of six prickly pear cultivars (NT, NE, NO, NA, FR, and ORI) growing in Spain, by headspace solid-phase microextraction and gas chromatography (GC-MS and GC-FID). A total of 35 compounds were isolated, identified, and quantified, with aldehydes, alcohols, and terpenes being the predominant chemical families, and esters, ketones, linear hydrocarbons, and terpenoids being also found. Nonanol, 2,6-nonadienal, 1-hexanol, 2-hexenal, and D-limonene were the predominant compounds. NT and FR cultivars showed the highest concentration of total volatile compounds. On the other hand, NE and NO cultivars presented the lowest concentration. Future studies on sensory evaluation are required to determine the sensory quality of the fruits of these Spanish cultivars"
Keywords:		Alcohols/analysis/isolation & purification Fruit/chemistry/classification Gas Chromatography-Mass Spectrometry/methods Ketones/analysis/isolation & purification Opuntia/*chemistry/classification Solid Phase Microextraction/methods Spain Terpenes/analysis/;
Notes:		"MedlineAndreu-Coll, Lucia Noguera-Artiaga, Luis Carbonell-Barrachina, Angel A Legua, Pilar Hernandez, Francisca eng Comparative Study 2020/01/22 J Food Sci. 2020 Feb; 85(2):358-363. doi: 10.1111/1750-3841.15001. Epub 2020 Jan 21"