Volatile and nonvolatile chemical composition of some date fruits (Phoenix dactylifera L.) harvested at different stages of maturity

• Published in: International journal of food science & technology 2012-03, Vol.47 (3), p.549-555
• Main Authors: El Arem, Amira, Saafi, Emna B., Flamini, Guido, Issaoui, Manel, Ferchichi, Ali, Hammami, Mohamed, Helall, Ahmed N., Achour, Lotfi
• Format: Article
• Language: English
• Subjects: Accounting; Aroma compounds; Aroma volatile compounds; Ashes; Biological and medical sciences; chemical compositions; date palm fruits; Food industries; Foods; Fruit and vegetable industries; Fruits; Fundamental and applied biological sciences. Psychology; Lipids; Maturation; maturation stages; Phoenix dactylifera; Phoenix dactylifera L; Ripening
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2011.02876.x

Summary Physico‐chemical and aroma volatile compositions of three date palm cultivars were studied throughout fruit maturation (besser, rutab and tamr stages) during 2008 harvest season. The studied parameters varied significantly through the different stages, with some variations also depending on the cultivar. Length and width of the three types of dates showed a progressive decrease during ripening. The pH level, total sugars and ash contents significantly increased up to tamr stage. Conversely, moisture, lipid and protein contents decreased. The profile of the volatile aroma compounds was evaluated using solid‐phase micro‐extraction. Sixty‐nine compounds were detected during maturation, accounting from 98.5% to 99.6% at besser, 93.1% to 99.2% at rutab and 94.3% to 98.4% at tamr stages of the total identified volatiles. The present study sheds more light on chemical characteristics of the studied cultivars that can be used in many industrial processes.