Further insights into Ficus carica latex metabolome

Characterisation of volatile compounds in Cilento (Italy) figs (Ficus caricaL.) cv. Dottato as affected by the drying process

“…The ANOVA was carried out to determine whether the observed differences were statistically significant (p<0.05), using XLSTAT version 6.1 (Addinsoft, Paris, France). [19,21] From the results presented herein, the most abundant volatile compounds in fig headspace were methyl alcohol, ethyl alcohol, isopentyl alcohol, isopentyl alcohol acetate, methyl acetate, ethyl acetate, isobutyl acetate, 2-and 3-methylbutanal, hexanal, nonanal, and benzaldehyde. Several of these compounds can arise from microbial activity, particularly 2-and 3-methylbutanal, hexanal, nonanal, and benzaldehyde except for aldehydes, which are more likely to be formed through enzymatic pathways like the lipoxygenase pathway.…”

“…Whereas the data on fig aroma compounds is relatively limited, some studies reported on fig volatile compounds indicated that aldehydes, alcohols, and ketones are major aroma contributors for this fruit. [8,16,19] In addition, terpenes have been indicated as another class responsible for fig aroma, although no sensory study has been reported. Gozlekci, Kafras, and Ericsli [8] suggested that differences in volatile compound concentration are likely to be affected by the fig cultivar.…”

“…These compounds were identified in the present research in both Turkish and Cilento dried figs. Oliveira et al [19] described hexanal as the most abundant volatile compound in fig headspace, also reporting considerably high concentrations of limonene. Our results confirmed the presence of this terpene also in Dottato and Turkish figs, with significantly higher levels found in the latter.…”

“…A 30/50 μm Divynilbenzene Carboxen Polydimethyilsiloxane (DVB-CAR-PDMS) stationary-phase fibre (Supelco, Bellefonte, USA) was used, as was previously reported in the analysis of volatile compounds in dried figs. [19][20][21] The extraction of volatile compounds from dried figs was performed according to previously published papers, with slight modifications. [22] Dried figs (20 fruits) were finely hand-ground and 4.5 g was randomly split into three portions of 1.5 g for the triplicate analyses.…”

“…[14] Limited information has been found in the literature on fig fruit volatile compounds. [8,[15][16][17][18][19] No published information exists to the best of our knowledge on cultivar Dottato, or in comparison to other commercial fig products.…”