Abstract
Figs (Ficus carica L.) are an important fresh fruit variety in many countries, as well as delicious dried fruit consumed in most parts in the world. Volatile aroma compounds are one of the important characteristics determining fruit quality. The aromatic profile of volatiles in fresh figs and dried figs varieties Bružetka Bijela and Zimnica were characterised by HS–SPME and GC–MS. They volatile compounds were distributed by distinct chemical classes, including alcohols, aldehydes, esters, terpens, and terpenic compounds, and other compounds. The figs were dried in a pilot plant cabinet dryer. Prior to drying process, figs were pre-treated by sulphur dioxide, immersion in solution of citric acid and ascorbic acid, respectively. Several mathematical thin-layer drying models, available in the literature, were fitted to experimental data of figs, implementing non-linear regression analysis techniques. The results showed that pre-treatments of figs decrease significantly the drying time. The best thin-layer drying model in terms of fitting performance was Wang and Singh model. Fresh figs were crushed and mixed under a gentle stream of nitrogen and immediately frozen in liquid nitrogen in order to avoid oxidation. Identification of volatiles in fresh figs before immersion into a liquid nitrogen showed the lower abundance of aldehydes in general and higher abundance of some esters. The analysis of dried figs, on the other hand, showed the highest abundance of aldehydes, in general, in non-treated dried figs. Furthermore, ascorbic acid was the most efficient in preservation of linalool in case of both dried fig varieties and sulphur dioxide was the most efficient in preservation of the so-called banana oil, 1-butanol-3-methyl acetate. The immersion in citric acid has not been so successful in volatiles conservation. Some interesting volatile compounds, which are typical for fruit flowers were identified and reported for the first time.
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Claims 9
Claim · model-written summary
Fig pretreatments significantly decreased drying time.
FicusNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pre-treatments of figs decrease significantly the drying time.”
Claim · model-written summary
The Wang and Singh model gave the best fit to fig drying data.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The best thin-layer drying model in terms of fitting performance was Wang and Singh model.”
t0“figs”
Claim · model-written summary
Fresh figs before liquid nitrogen immersion showed lower aldehyde abundance.
- Organ / stage
- fresh figse0
- Outcome
- abundance of aldehydese0
- Direction
- lowere0
- Qualifier
- before immersion into a liquid nitrogene0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Identification of volatiles in fresh figs before immersion into a liquid nitrogen showed the lower abundance of aldehydes in general and higher abundance of some esters.”
Claim · model-written summary
Fresh figs before liquid nitrogen immersion showed higher abundance of some esters.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Identification of volatiles in fresh figs before immersion into a liquid nitrogen showed the lower abundance of aldehydes in general and higher abundance of some esters.”
Claim · model-written summary
Non-treated dried figs showed the highest aldehyde abundance.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest abundance of aldehydes, in general, in non-treated dried figs.”
Claim · model-written summary
Ascorbic acid best preserved linalool in both dried fig varieties.
- Taxon
- fige0
- Treatment
- ascorbic acide0
- Outcome
- preservation of linaloole0
- Direction
- most efficiente0
- Qualifier
- both dried fig varietiese0
Not reportedComparator
Verbatim
e0“ascorbic acid was the most efficient in preservation of linalool in case of both dried fig varieties”
Claim · model-written summary
Sulphur dioxide best preserved banana oil, 1-butanol-3-methyl acetate.
- Treatment
- sulphur dioxidee0
- Outcome
- preservation of the so-called banana oil, 1-butanol-3-methyl acetatee0
- Direction
- most efficiente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sulphur dioxide was the most efficient in preservation of the so-called banana oil, 1-butanol-3-methyl acetate.”
t0“figs”
Claim · model-written summary
Citric acid immersion was less successful in conserving fig volatiles.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The immersion in citric acid has not been so successful in volatiles conservation.”
t0“figs”
Claim · model-written summary
Volatile compounds typical of fruit flowers were identified for the first time in figs.
- Outcome
- volatile compounds, which are typical for fruit flowers were identified and reported for the first timee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Some interesting volatile compounds, which are typical for fruit flowers were identified and reported for the first time.”
t0“figs”