Abstract
The aromatic profile of volatiles in dried figs varieties Bružetka Bijela and Zimnica were characterised by headspace solid-phase (HS-SPME) procedure with gas chromatography–mass spectrometry analysis (GC-MS). The volatile compounds were distributed by distinct chemical classes, including alcohols, aldehydes, esters, terpenic compounds, and other compounds. The figs were dried in a pilot plant cabinet dryer. Prior to drying process, figs were pre-treated by sulphur dioxide, immersed in solution of citric acid and ascorbic acid, respectively. Several mathematical thin-layer drying models, available in the literature, were fitted to experimental data of figs, implementing non-linear regression analysis techniques. The results showed that pre-treatments of figs decrease significantly the drying time. The best thin-layer drying model in terms of fitting performance was Wang and Singh model. The major volatile compound in dried figs was benzaldehyde. After benzaldehyde, the most abundant aldehyde in dried figs was hexanal. The comparison among dried figs showed the highest abundance of aldehydes, in general, in non-treated (control) dried figs compared to pre-treated samples. Furthermore, ascorbic acid was the most efficient in preserving esters and alcohols in case of Bružetka Bijela, whereas in case of Zimnica, sulphur dioxide was in advance compared to ascorbic acid. Ethyl acetate was the most abundant ester found in dried figs. Among other compounds, 2-butanone,3-hydroxy was the most abundant identified volatiles. Linalool, as the only identified terpen, was in case of both dried fig varieties, preserved by immersion into ascorbic acid. The immersion into citric acid has not been so successful in volatiles conservation.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AOAC (2000) Official methods of analysis no 925.40., Moisture in nuts and nut products. AOAC International, Washington
Babalis SJ, Belessiotis VG (2004) Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs. J Food Eng 65:449–458
Babalis SJ, Papanicolaou E, Kyriakis N, Belessiotis VG (2006) Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica). J Food Eng 75:205–214
Basunia MA, Abe T (2001) Thin-layer solar drying characteristics of rough rice under natural convection. J Food Eng 47:295–301
Boudhrioua N, Giampaoli P, Bonazzi C (2003) Changes in aromatic components of banana during ripening and air-drying. LWT – Food Sci Technol 36:633–642
Brooker DB, Bakker-Arkema FW, Hall CW (1992) Drying and storage of grains and oilseeds, 1st edn. Van Nostrand Reinhold, New York, pp 212–213
Buttery RG (2010) Volatile aroma/flavor components of raisins (dried grapes). In: Hui YH (ed) Handbook of fruit and vegetable flavors, chapter 30. Wiley, USA, pp 549–556
Cuevas-Glory LF, Pino JA, Santiago LS, Sauri-Duch E (2007) A review of volatile analytical methods for determining the botanical origin of honey. Food Chem 103:1032–1043
Dong C, Mei Y, Chen L (2006) Simultaneous determination of sorbic and benzoic acids in food dressing by headspace solid-phase microextraction and gas chromatography. J Chromatogr A 1117:109–114
Doymaz I (2005) Sun drying of figs: an experimental study. J Food Eng 71:403–407
Gibernau M, Buser HR, Frey JE, Hossaert-McKey M (1997) Volatile compounds from extracts of figs of Ficus carica. Phytochemistry 46:241–244
Grison L, Edwards AA, Hossaert-McKey M (1999) Interspecies variation in floral fragrances emitted by tropical Ficus species. Phytochemistry 52:1293–1299
Grison-Pigé L, Hossaert-McKey M, Greeff JM, Bessiére JM (2002) Fig volatile compounds—a first comparative study. Phytochemistry 61:61–71
Henderson SM, Pabis S (1961) Grain drying theory I: temperature effects on drying coefficients. J Agric Engr Res 6:169–174
Jordán MJ, Tandon K, Shaw PE, Goodner KL (2001) Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). J Agric Food Chem 49:4813–4817
Jordán MJ, Margaría CA, Shaw PE, Goodner KL (2002) Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GCO. J Agric Food Chem 50:5386–5390
Komes D, Lovrić T, Kovačević Ganić K (2007) Aroma of dehydrated pear products. LWT – Food Sci Technol 40:1578–1586
Krokida MK, Philippopoulos C (2006) Volatility of apples during air and freeze drying. J Food Eng 73:135–141
Lapsongphol S, Mahayothee B, Phupaichitkun S, Leis H, Haewsungcharoen M, Janjai S, et al. (2007) Effect of drying temperature on changes in volatile compounds of longan (Dimocarpus longan Lour.) fruit. Book of abstracts of the conference on International Agricultural Research for Development, Tropentag, Witzenhausen, Germany
Lewicki PP (2006) Design of hot air drying for better foods. Trends Food Sci Technol 17:153–163
Lewis WK (1921) The rate of drying of solid materials. Ind Eng Chem 13:427–432
Nunes C, Coimbra MA, Saraiva J, Rocha SM (2008) Study of the volatile components of a candied plum and estimation of their contribution to the aroma. Food Chem 111:897–905
Oliveira AP, Silva LR, de Pinho PG, Gil-Izquierdo A, Valentão P, Silva BM et al (2010a) Volatile profiling of Ficus carica varieties by HS-SPME and GC–IT-MS. Food Chem 123:548–557
Oliveira AP, Silva LR, Andrade PB, Valentão P, Silva BM, Pereira JA et al (2010b) Determination of low molecular weight volatiles in Ficus carica using HS-SPME and GC/FID. Food Chem 121:1289–1295
Page GE (1949) Factors influencing the maximum rates of air drying shelled corn in thin layers. MSc Thesis, Purdue University west Lafayette, Indiana, USA
Papoff CM, Battacone G, Agabbio M, Farris GA, Vodret A, Milella G et al (1998) The influence of industrial dehydration on quality of fig fruits. Acta Horticult 480:233–237
Piga A, Pinna I, Őzer KB, Agabbio M, Aksoy U (2004) Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss. Int J Food Sci Technol 39:793–799
Pino JA, Almora K, Marbot R (2003) Volatile components of papaya (Carica papaya L., Maradol variety) fruit. Flavour Frag J 18:492–496
Plutowska B, Wardencki W (2007) Aromagrams–aromatic profiles in the appreciation of food quality. Food Chem 101:845–872
Prosen H, Janeš L, Strlič M, Rusjan D, Kočar D (2007) Analysis of free and bound aroma compounds in grape berries using headspace solid-phase microextraction with GC-MS and a preliminary study of solid-phase extraction with LC-MS. Acta Chim Slov 54:25–32
Rao RS, Bhadra B, Shivaji S (2008) Isolation and characterization of ethanol-producing yeasts from fruits and tree barks. Lett Appl Microbiol 47:19–24
Slavin JL (2006) Figs: past, present and future. Nutr Today 41:180–184
Solomon A, Golubowicz S, Yablowicz Z, Grossman S, Bergman M, Gottlieb HE et al (2006) Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). J Agric Food Chem 54:7717–7723
Sunthonvit N, Srzednicki G, Craske J (2007) Effects of drying treatments on the composition of volatile compounds in dried nectarines. Dry Technol 25:877–881
Togrul IT, Pehlivan D (2002) Mathematical modelling of solar drying of apricots in thin layers. J Food Eng 55:209–216
Togrul IT, Pehlivan D (2004) Modelling of thin-layer drying kinetics of some fruits under open-air sun drying process. J Food Eng 65:413–425
Vinson JA (1999) The functional food properties of figs. Cereal Foods World 4:82–87
Wang CY, Singh RP (1978) Use of variable equilibrium moisture content in modelling rice drying. Trans Am Soc Agric Eng 11:668–672
Wongpornchai S, Dumri K, Jongkaewwattana S, Siri B (2004) Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105. Food Chem 87:407–414
Xanthopoulos G, Oikonomou N, Lambrinos G (2007) Applicability of a single-layer drying model to predict the drying rate of whole figs. J Food Eng 81:553–559
Xanthopoulos G, Yanniotis S, Lambrinos GR (2009) Water diffusivity and drying kinetics of air drying of figs. Dry Technol 27:502–512
Xanthopoulos G, Yanniotis S, Lambrinos GR (2010) Study of the drying behaviour in peeled and unpeeled whole figs. J Food Eng 97:419–424
Acknowledgments
The authors would like to thank the Slovenian Research agency for financial support of the postdoctoral project Z4-2287, which enabled us to spread the knowledge gained during the study of volatiles in peaches to other fruit and food processing analyses.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mujić, I., Bavcon Kralj, M., Jokić, S. et al. Characterisation of volatiles in dried white varieties figs (Ficus carica L.). J Food Sci Technol 51, 1837–1846 (2014). https://doi.org/10.1007/s13197-012-0740-x
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-012-0740-x