Volatile profile of Greek dried white figs ( Ficus carica L.) and investigation of the role of β ‐damascenone in aroma formation in fig liquors

BACKGROUND During an investigation of the chemical profile of Greek figs ( Ficus carica L.), several aqueous ethanol extracts (liquors) were prepared from dried Smyrna fig varieties cultivated in the two major fig‐producing geographical areas in Greece: Peloponnese and Evia Island. The distinctive aroma observed among the prepared fig liquors led to the investigation of the odor profile of the different fig cultivars through HS‐SPME coupled with GC / MS analysis, with focus on the factors that affect it before and during the preparation of the respective liquors. RESULTS Significant variation in volatiles was noticed among all fig cultivars, as also between each fig cultivar pulp and the respective liquor. The observed diversity was a result of chemical reactions taking place in the ethanol matrix during the preparation of the liquor. The ‘key’ odor compound of dried fig aroma was found to be β ‐damascenone. Owing to its low detection threshold and minute quantity in fig cultivars, the presence of β ‐damascenone was furthermore confirmed through GC / MS / MS and GC / TOF‐MS . β ‐Damascenone was identified in variable quantities among fig varieties and their liquors, predominating in Kalamon fig cultivar of Peloponnese region, while its amount was found to be dependent on the postharvest storage time and preservation process of dried figs. CONCLUSION Each of the studied fig cultivars and liquors showed a unique aroma profile, and the obtained results were used for the preparation of the first dried fig liqueur for potential commercial use with the highest content of β ‐damascenone. © 2017 Society of Chemical Industry