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--- ficus_carica_l [2021/09/24 09:46] – andreas
+++ ficus_carica_l [2021/12/20 10:57] (aktuell) – andreas
@@ Zeile 24: / Zeile 24: @@
 "In general, aldehydes and terpenes were the major volatile group responsible aroma for peels and pulps in fig fruits. Total aldehydes were higher in pulps than peel in all cultivars. However total terpenes were higher in peel rather than in pulp. Among terpenes, β-caryophyllene were the major volatile compounds found in both peel and pulp. Phenol, 2,6-bis (1,1-dimethylethyl)-4-methyl [BHT: synthetic antioxidant!!] were the second important group responsible for fig aroma presented in both peel and pulp. Among aldehydes, 2-hexanal were found in high proportion only in pulp in all cultivars. The other groups responsible fig aroma were 2-furancarboxaldehyde 5-(hydroxymethyl), benzaldehyde, furfural and germacrene D. α-curcumene, β-bisabolene and β-sesquiphellandrene were determined only in cv. ‘Bursa Siyahi’ peel and pulp and discriminated this cultivar from the others." \\
 [Volatile compounds determined by HS/GC-MS technique in peel and pulp of fig (Ficus carica L.) cultivars grown in Mediterranean region of Turkey., Gozlekci, S., Kafkas, E., Ercisli, S., Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 39(2), 2011, 105-108] [[http://www.notulaebotanicae.ro/index.php/nbha/article/viewFile/6261/6449]]
+Main volatile components of pollinated or non-pollinated figs were 3-hydroxy-2-butanone (acetoin; up to ~36% non-pollinated, ~30% pollinated), butyl acetate (up to ~8% non-pollinated, ~13% pollinated), isoamyl acetate (up to ~8% non-pollinated, ~9% pollinated), hexyl acetate, butane-2,3-diol, and hexanoic acid. Minor olfactorly interesting components were e.g. benzaldehyde, 6-methyl-3,5-heptadiene-2-one, β-cyclocitral, gamma butyrolactone, (E/Z)- and (E/E)-2,4-decadienal, 2,4-dimethylbenzaldehyde, α-ionone, benzylalcohol, 2-phenylethanol, β-ionone, octanoic acid, nonanoic acid, and vanillin. \\
+"Esters especially butyl acetate and isoamyl acetate and ketones particularly 3-hydroxy-2-butanone, could be considered as volatiles fingerprint of figs when ripe." \\
+[Trad, Mehdi, et al. "Does pollination affect aroma development in ripened fig [Ficus carica L.] fruit?" Scientia Horticulturae 134 (2012): 93-99]
 Major volatile compound found in dried figs was benzaldehyde (24.7%), followed by hexanal (23.8%), furfural (9.6%), 3-methyl butanal (5.7%), 2-methyl butanal (4.0%) and pentanal (3.8%). Ethyl acetate (2.9%) was the most abundant ester found in dried figs, along with minor (0.1-0.5%) amounts of ethyl esters of C4/C5 acids. Other components were 2-pentyl furane (2.9%), 2-ethyl furane (0.9%), butyrolactone (2.2%), ethanol (1.1%) and δ-decalactone (0.2%). Pretreatment of figs with ascorbic acid, sulfur dioxide or citric acid decreased significantly the drying time, but had great influence on aroma volatiles by lowering furfural (4.8-5.5%) and making ethyl acetate a major component (19-55%).\\