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--- ficus_carica_l [2017/04/02 10:22]
andreas
+++ ficus_carica_l [2021/12/20 11:57]
andreas
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 "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%).\\
 [Characterisation of volatiles in dried white varieties figs (Ficus carica L.)., Mujić, I., Kralj, M.B., Jokić, S., Jug, T., Šubarić, D., Vidović, S., Jarni, K., Journal of food science and technology, 51(9), 2014, 1837-1846]
+„The ‘key’ odor compound of dried fig aroma was found to be β-damascenone. Owing to its low detection threshold and minute quantity in fig cultivars, the presence of β-damascenone was furthermore confirmed through GC/MS/MS and GC/TOF-MS. β-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.“ \\
+Main aroma components were e.g. esters like diethyl succinate (0-4.5%), ethyl dodecanoate (0-11.6%), and ethyl hexadecanoate (2.0-9.7%), the aldehydes benzaldehyde (1.3-5.1%) p-hydroxybenzaldehyde (0.4-2.2%), and vanillin (0.3-3.5%), aromatic acids like benzoic acid (0.4-2.5%), cinnamic acid (0.5-4.4%), and vanillic acid (2.3-16.5%), and phenolics like p-vinylphenol (0.8-2.5%), p-vinylguaiacol (0.8-2.9%), and benzyl salicylate (0.5-3.5%). \\
+[Palassarou, Maria, et al. "Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of β‐damascenone in aroma formation in fig liquors." Journal of the Science of Food and Agriculture 97.15 (2017): 5254-5270]
+"... 22 compounds were identified as the key aroma compounds and eight of these were evaluated as the most important aroma contributors of Xinjiang dried figs, including heptanal, nonanal, linalool, benzyl benzoate, styrene, eugenol, 2-methoxy-4-vinylphenol, and vanillin. Moreover, three volatile components, including 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol and ortho-guaiacol, were identified as key aroma compounds of dried figs and have not been reported previously." \\
+[Yao, Lingyun, et al. "Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses." LWT (2021): 111982]
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 [Ayoub, N., Singab, A. N., Mostafa, N., & Schultze, W. (2010). Volatile constituents of leaves of Ficus carica Linn. grown in Egypt. Journal of essential oil bearing plants, 13(3), 2010, 316-321]
-{{:ficus_carica.jpg?500}} \\
+{{:ficus_carica.jpg?600}} \\
 Masclef,A., Atlas des plantes de France, vol.3 t.289, (1893) \\
 [[http://plantgenera.org/species.php?id_species=436905]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Lumix_3/P1190860.JPG}} \\
+Ficus carica \\ © Rolf Marschner (2009),
+[[http://botanische-spaziergaenge.at/viewtopic.php?f=417&t=1327| www.botanische-spaziergaenge.at]]

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