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Volatile composition of prickly pear fruit pulp from six Spanish cultivars
Author(s) -
AndreuColl Lucía,
NogueraArtiaga Luis,
CarbonellBarrachina Ángel A.,
Legua Pilar,
Hernández Francisca
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15001
Subject(s) - cultivar , pear , limonene , terpene , terpenoid , pyrus communis , pera , chemistry , pulp (tooth) , solid phase microextraction , gas chromatography , horticulture , chemical composition , gas chromatography–mass spectrometry , composition (language) , food science , botany , biology , chromatography , essential oil , organic chemistry , mass spectrometry , medicine , linguistics , philosophy , pathology , stereochemistry
This research analyzed the volatile composition of the fruits pulp of six prickly pear cultivars (NT, NE, NO, NA, FR, and ORI) growing in Spain, by headspace solid‐phase microextraction and gas chromatography (GC‐MS and GC‐FID). A total of 35 compounds were isolated, identified, and quantified, with aldehydes, alcohols, and terpenes being the predominant chemical families, and esters, ketones, linear hydrocarbons, and terpenoids being also found. Nonanol, 2,6‐nonadienal, 1‐hexanol, 2‐hexenal, and D‐limonene were the predominant compounds. NT and FR cultivars showed the highest concentration of total volatile compounds. On the other hand, NE and NO cultivars presented the lowest concentration. Future studies on sensory evaluation are required to determine the sensory quality of the fruits of these Spanish cultivars.