The aim of this study was to carry out a comprehensive characterization of volatile and nonvolatile compounds of six different colored Opuntia fruits, four Opuntia ficus-indica fruits (purple, orange, pink, and white pulp), one Opuntia robusta fruit (purple pulp), and one Opuntia maxima fruit (yellow pulp). Phenolic content, antioxidant capacity, and color were directly related to the betanin content, regardless of the species or cultivar. The volatile profile of the fruits was composed of 55 volatile compounds. The six-carbon (C 6 ) compounds, hexanol, hexanal, (E)-2-hexenol, and (E)-2-hexanal, were found to be dominant and common in all the fruits. Opuntia f icus-indica white and Opuntia robusta showed the highest amount of esters. O. robusta was the variety with the highest terpenic content followed by O. f icus-indica purple. PCA showed strong influence of (E, Z)-2,6-nonadienol, on the differentiation of the cultivars. A great aromatic diversity among different cactus pear species and cultivars was found, and it was determined how these can be related to the physical-chemical characteristics of the fruits.

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