Volatile profile of breba and fig fruits (peel and pulp) from different Ficus carica L. varieties

Abstract

BackgroundIt is currently estimated that around 50 % of fig production in Spain is not marketed and it is wasted, increasing the quantity of food loss. It is necessary to highlight that this is the first study comparing peels and pulps of breba and figs fruits to help improve the knowledge of volatile profile in four different Spanish varieties. The aim of this study was to investigate the volatile composition by HS-SPME of breba and figs (peel and pulp) of different varieties selected for their commercial relevance in Spain. ResultsIn this study, 35 compounds have been detected in the different parts of breba and figs fruits. It can be said that the data presented here showed that variety affected the volatile profile in both edible (pulp) and non-edible (peel) Ficus carica L. fruit parts in both brebas and fig fruits, being Colar de Albatera which presented higher content in key volatile compounds. On the other hand, differences have also been observed between pulp and peel fruit part in each fruit: peel was richer in key volatile compounds than pulp, especially in Colar de Albatera variety. ConclusionApart from the high content of phenolic compounds and nutritive properties of the edible and non-edible part of brebas and figs, specially Colar variety, it can be concluded that this material can also increase the olfactory sensory attributes.