Naslov
Characterisation of volatiles in fresh and dried white varieties figs (Ficus Carica L.)

Autori
Mujić, Ibrahim ; Bavcon Kralj, Mojca ; Jokić, Stela ; Jug, Tjaša ; Šubarić, Drago ; Vidović, Senka ; Živković, Jelena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
7th International Congress of Food Technologists, Biotechnologists and Nutritionists / - , 2011

Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
figs; aroma profile; drying; pre-treatments; thin-layer models

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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