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http://dx.doi.org/10.3746/jkfn.2015.44.7.1016

Changes in Organic acids, Free Sugars, and Volatile Flavor Compounds in Fig (Ficus carica L.) by Maturation Stage  

Shin, Tai-Sun (Division of Food and Nutrition, Chonnam National University)
Park, Jin-A (Nutrition Education Major, Graduate School of Education, Chonnam National University)
Jung, Bok-Mi (Division of Food and Nutrition, Chonnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.7, 2015 , pp. 1016-1027 More about this Journal
Abstract
This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid-phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.
Keywords
Ficus carica L.; organic acid; free sugar; volatile component;
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