Affiliation:
1. School of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan Shandong China
2. College of Life Sciences Shandong Normal University Jinan China
3. Economic Forest Institute Shandong Academy of Forestry Sciences Jian Shandong China
4. Jian Forestry and Fruit Technology Promotion and Industrial Service Center Jinan Shandong China
Abstract
AbstractThe volatile compounds of fig (Ficus carica) are influenced by various factors. To explore the composition and difference of volatile compounds among figs, gas chromatography ion mobility spectrometry (GC‐IMS) was used to study the volatiles of figs from various regions, diverse cultivars, and after treatment with different drying methods. Aldehydes were the main volatile compounds in Bojihong from Shandong, while esters, ketones, and alcohols were the main volatile compounds in Bojihong from Sichuan and Guangdong. The volatiles of Branswick and Banane were similar, but differed significantly from those of Bojihong. Drying had the most significant effect on fig volatiles, which greatly reduced the content of benzaldehyde, (E)‐2‐hexenal, 2‐methylbutanal aldehydes, lost the content of esters such as isoamyl acetate, butyl acetate, ethyl butyrate, and generated some ketones and ethers. The results showed that Bojihong from Shandong was more suitable for the processing of subsequent fig drying products.
Funder
Natural Science Foundation of Shandong Province