HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening

Abstract

Carob’s recognized nutritional and medicinal value next to its unique agriculture importance is associated with an array of social, economic, and cultural activities. The carob fruit is popular for its intense aroma due to the emitted volatile organic compounds (VOCs). The composition of VOCs released from carob fruits changes during ripening, rendering it a non-invasive tool for the determination of the ripening period and freshness of the fruit. Therefore, headspace solid-phase microextraction gas chromatography/mass spectrometry (HS-SPME-GC/MS) was applied to reveal the respective gaseous signal molecules related to fruit maturity. The sampling was implemented during weeks 26–36 from five different locations in Cyprus. Additionally, the gaseous emissions of total VOCs (TVOCs) and carbon dioxide (CO2) were recorded next to the moisture content of the fruit. The major chemical classes in the ripening are acids, followed by esters, and ketones. More specifically, the most abundant VOCs during ripening are propanoic acid, 2-methyl- (isobutyric acid), 2-heptanone, propanoic acid, 2-methyl-, 2-methylbutyl ester, acetic acid, methyl isobutyrate, propanoic acid, 2-methyl-, 3-methylbutyl ester, 2-pentanone, butanoic acid and propanoic acid, 2-methyl- ethyl ester. Finally, CO2 emissions and moisture content showed a rapid decline until the 31st week and then stabilized for all examined areas. The methodology revealed variations in VOCs’ profile during the ripening process.

Revelation of the discrepancy of volatile compounds in fig (Ficus carica) via gas chromatography ion‐mobility spectrometry

“…In research conducted by Fella et al., the composition of VOCS in ripe fruit changed, and Zidi et al. stated that the VOCS of fig fruit had different characteristics in distinct ripening stages (Fella et al., 2022 ; Zidi et al., 2021 ). Figs are widely grown in China, and the main cultivars are Bojihong, Branswick, and Banane.…”

“…The unique volatile compounds in figs are influenced by various aspects (Villalobos et al, 2018), such as cultivars, geographical location, and processing methods. In research conducted by Fella et al, the composition of VOCS in ripe fruit changed, and Zidi et al stated that the VOCS of fig fruit had different characteristics in distinct ripening stages (Fella et al, 2022;Zidi et al, 2021). As figs are perishable and difficult to store (Paolucci et al, 2020), drying has become an important way to preserve figs in China (Slatnar et al, 2011).…”

Allelopathy and Identification of Volatile Components from the Roots and Aerial Parts of Astragalus mongholicus Bunge

“…Headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC-MS) is widely used to identify volatile components of animals [ 34 ], plants [ 35 ], and fungi [ 36 ]. Compared with the traditional volatile oil extraction method combined with GC-MS analysis, it has the advantages of being simple, automatic, more sensitive, more accurate, and rapid [ 37 , 38 ], which helps to maintain the original flavor of volatile components.…”

Optimization of Carob Products Preparation for Targeted LC-MS/MS Metabolomics Analysis

“…The nutritional benefits of carob pods, and traditional products of Cyprus origin are presented in [ 6 ]. The small molecules, called volatile organic compounds (VOCs), are responsible for the intense flavoring power of carob pods [ 7 ] and can be correlated with carob’s ripening [ 8 ]. VOCs in association with multivariate data analysis (MDA), achieved the discrimination of carob pods based on their geographical origin [ 9 ]; the same was performed using MDA and carob’s nutritional compositional values [ 10 ].…”