Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market

Pereira, Cristina; Martı́n, Alberto; López-Corrales, M.; Córdoba, Maria de Guı́a; Galván, Ana Isabel; Serradilla, Manuel Joaquín

doi:10.3390/foods9050619

Cited by 26 publications

(9 citation statements)

References 36 publications

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“…Benzaldehyde was also highly abundant in TH and AZ figs. This molecule is one of the major aromatic aldehydes that contribute greatly to fig aroma, and it is released from the oxidation of benzyl alcohol through the shikimic acid pathway (Pereira et al, 2020). Similar abundance was reported by Palassarou et al (2017) in the dried pulp of a Peloponnese fig cultivar.…”

Section: Discussionsupporting

confidence: 62%

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

et al. 2021

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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.

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Section: Discussionsupporting

confidence: 62%

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

et al. 2021

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“…This analysis revealed the presence of one monoterpene (limonene) and three aldehydes, in which p-Cresol methyl ether is the most abundant. Limonene was previously identified in figs by other researchers (Oliveira et al., 2010a; Pereira et al., 2020).…”

Section: Resultsmentioning

confidence: 77%

“…The aromatic compound profile has a great influence on organoleptic characteristics and therefore on consumer acceptance. Volatiles can be derived from amino acids, fatty acids and carbohydrate compounds and belong to a wide variety of chemical classes, mainly aldehydes, terpenoids, esters, alcohols, acids, ketones, and other compounds (Ficsor et al., 2013; Pereira et al., 2020; Russo et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Fig also contains sterols and terpenoids: sitosterol, stigmasterol, linalool, limonene, β-Caryophyllene, α-Cubebene, β-Selinene, Germacrene D, menthol, α-Amyrin and lupeol (Gibernau et al., 1997 Jeong and Lachance,2001; Li et al., 2011; Ribechini et al., 2011). In addition, compounds such as furfural, benzaldehyde, phenol, among others, have also shown a remarkable influence on the aroma of fig fruit (Pereira et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

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Formulation of goat’s milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics

Mahmoudi

Dias

Manhita

et al. 2021

Food sci. technol. int.

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Fig ( Ficus carica L.) is an excellent source of sugars, dietary fibers, minerals, vitamins, organic acids and phytochemicals. The aim of the present work was to investigate the effect of fig powder supplement, as a natural sweetener and flavoring agent, on the physicochemical, microbiological and sensory characteristics of goat’s milk yogurt. It aimed also to determine antioxidant capacity and volatile profile using gas chromatography/mass spectrometry (GC/MS) analysis. Pyrolysis-GC/MS (Py-GC/MS) was also used for the characterization of fig powder. Fig powder exhibited an important antioxidant activity against DPPH. Radical (IC50 = 1.92 ± 0.05 mg per mL). Volatile compounds, from several classes (acids, alcohols, aldehydes, esters, triterpenoids and others) were identified in fig powder. Py-GC/MS data revealed that degradation of fig powder macromolecules leaded to the formation of several aromatic and volatile compounds such as fatty acids, ketones, aromatic phenols, lactones among others. The addition of fig powder increased significantly (p < 0.05) the titrable acidity, the total solids, the carbohydrate content, and the total lactic acid bacteria count of yogurts. Likewise, fig powder supplement improved yogurt taste, texture and aroma and covered the unpleasant flavor of goat’s milk. Thus, fig powder is a natural sweetener and flavoring agent that can be used to formulate a new stirred goat’s yogurt of good quality.

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“…However, it should be noted that, although the fig tree ( Ficus carica L.) is the most important species at a commercial level, it consists of more than 600 varieties with significant genetic diversity and verified by numerous studies [ 3 , 9 , 10 , 11 , 12 ]. In this sense, and given that the varietal variation has a direct influence on the physicochemical and pomological characteristics of the fruits, the objective and specific characterization of each of the commercial varieties of the fig tree is necessary.…”

Section: Introductionmentioning

confidence: 99%

Breba Fruits Characterization from Four Varieties (Ficus carica L.) with Important Commercial Interest in Spain

Núñez-Gómez

Legua

Martínez-Nicolás

et al. 2021

Foods

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Although most of the published articles generalize with the fruit of the fig tree (Ficus carica L.), the differentiation between fig and breba is increasingly common in the bibliography. In this regard, keep in mind that the fig tree generally produces two crops a year, the parthenocarpic breba, also called as early fig, and the main non-parthenocarpic crop, the fig proper. In this study, four brebas varieties (‘Colar’, ‘SuperFig1’, ‘Cuello de Dama Negro’ and ‘San Antonio’) were selected in order to identify compositional, nutritional, and chemical diversity. These varieties were chosen for their commercial relevance in Spain. Color (internal and external), fruit and peel weight, size, pH, total soluble solids (TSS), titratable acidity (TA), maturity index (MI), sugar, and organic content were determined for all the breba fruits samples. In addition, polyphenolic profile, amino acids, and volatile aromatic compounds were also identified. The varieties ‘Colar’ and ‘SuperFig1’ showed the highest fruit weight and size, while ‘Cuello de Dama Negro’ presented the higher pulp yield. The higher organic acid and sugar contents were determined for ‘SuperFig1’ and ‘Cuello de Dama Negro’, respectively. Although in low concentrations, the phenolic compound quercetin 3-(6-O-acetyl-beta-glucoside) and the amino acid tyrosine were only detected in the ‘’Cuello de Dama Negra’ and ‘SuperFig1’ fruits, respectively. Of the eighty volatile aromatic compounds identified, only eight were common in four varieties. An important knowledge gap was identified in relation to the characterization of the two Ficus carica L. crops, that is, the differentiation and specification in the literature when working with brebas and/or figs.

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Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market

Cited by 26 publications

References 36 publications

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

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

Formulation of goat’s milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics

Breba Fruits Characterization from Four Varieties (Ficus carica L.) with Important Commercial Interest in Spain

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