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Mujić I, Bavcon Kralj M, Jokić S, et al. Characterisation of volatiles in dried white varieties figs (Ficus carica L.). J Food Sci Technol. 2012;51(9):1837-46doi: 10.1007/s13197-012-0740-x.
Mujić, I., Bavcon Kralj, M., Jokić, S., Jug, T., Subarić, D., Vidović, S., Zivković, J., & Jarni, K. (2014). Characterisation of volatiles in dried white varieties figs (Ficus carica L.). Journal of food science and technology, 51(9), 1837-46. https://doi.org/10.1007/s13197-012-0740-x
Mujić, Ibrahim, et al. "Characterisation of volatiles in dried white varieties figs (Ficus carica L.)." Journal of food science and technology vol. 51,9 (2014): 1837-46. doi: https://doi.org/10.1007/s13197-012-0740-x
Mujić I, Bavcon Kralj M, Jokić S, Jug T, Subarić D, Vidović S, Zivković J, Jarni K. Characterisation of volatiles in dried white varieties figs (Ficus carica L.). J Food Sci Technol. 2014 Sep;51(9):1837-46. doi: 10.1007/s13197-012-0740-x. Epub 2012 May 17. PMID: 25190838; PMCID: PMC4152540.
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J Food Sci Technol. 2014 Sep;51(9):1837-46. doi: 10.1007/s13197-012-0740-x. Epub 2012 May 17.

Characterisation of volatiles in dried white varieties figs (Ficus carica L.).

Journal of food science and technology

Ibrahim Mujić, Mojca Bavcon Kralj, Stela Jokić, Tjaša Jug, Drago Subarić, Senka Vidović, Jelena Zivković, Kristjan Jarni

Affiliations

  1. Colegium Fluminense Polytechnic of Rijeka, Trpimirova 2/V, 51000 Rijeka, Croatia.
  2. Institute for Agriculture and Forestry, Pri hrastu 18, 5000 Nova Gorica, Slovenia.
  3. Faculty of Food Technology, F. Kuha?a 20, 31 000 Osijek, Croatia.
  4. Faculty of Technology, Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
  5. Medical Faculty of Niš, Bulevar Zorana ?indi?a 81, 18000 Niš, Serbia.
  6. Biotechnical Faculty, University of Ljubljana, Ve?na pot 83, 1000 Ljubljana, Slovenia.

PMID: 25190838 PMCID: PMC4152540 DOI: 10.1007/s13197-012-0740-x

Abstract

The aromatic profile of volatiles in dried figs varieties Bružetka Bijela and Zimnica were characterised by headspace solid-phase (HS-SPME) procedure with gas chromatography-mass spectrometry analysis (GC-MS). The volatile compounds were distributed by distinct chemical classes, including alcohols, aldehydes, esters, 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, immersed 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. The major volatile compound in dried figs was benzaldehyde. After benzaldehyde, the most abundant aldehyde in dried figs was hexanal. The comparison among dried figs showed the highest abundance of aldehydes, in general, in non-treated (control) dried figs compared to pre-treated samples. Furthermore, ascorbic acid was the most efficient in preserving esters and alcohols in case of Bružetka Bijela, whereas in case of Zimnica, sulphur dioxide was in advance compared to ascorbic acid. Ethyl acetate was the most abundant ester found in dried figs. Among other compounds, 2-butanone,3-hydroxy was the most abundant identified volatiles. Linalool, as the only identified terpen, was in case of both dried fig varieties, preserved by immersion into ascorbic acid. The immersion into citric acid has not been so successful in volatiles conservation.

Keywords: Aroma profile; Drying; Figs; Pre-treatments; Thin-layer models

References

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