Volatile composition of prickly pear fruit pulp from six Spanish cultivars

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...

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Bibliographic Details
Published in:Journal of food science 2020-02, Vol.85 (2), p.358-363
Main Authors: Andreu‐Coll, Lucía, Noguera‐Artiaga, Luis, Carbonell‐Barrachina, Ángel A., Legua, Pilar, Hernández, Francisca
Format: Article
Language:English
Subjects:
Alcohols
Alcohols - analysis
Alcohols - isolation & purification
Aldehydes
Chemical composition
Composition
Cultivars
Esters
Fruit - chemistry
Fruit - classification
Fruits
Gas chromatography
Gas Chromatography-Mass Spectrometry - methods
Headspace
Hexanol
HS‐SPME
Ketones
Ketones - analysis
Ketones - isolation & purification
Limonene
Opuntia - chemistry
Opuntia - classification
Opuntia ficus‐indica
Organic chemistry
Pulp
Sensory evaluation
Sensory properties
Solid Phase Microextraction - methods
Spain
Terpenes
Terpenes - analysis
Terpenes - isolation & purification
Volatile compounds
Volatile Organic Compounds - chemistry
Volatile Organic Compounds - isolation & purification
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Summary: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.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15001