An automated headspace solid-phase microextraction (HS-SPME) combined with gas
chromatography-ion trap/mass spectrometry (GC-IT/MS) was developed in order to quantify …

Fruit quality is based on its aroma composition. Aroma composition of fig [Ficus carica L.]
fruits when ripe has not been thoroughly investigated. Caprification, as a traditional practice …

Objective To identify and analyze the volatile constituents in the leaves and fruits of Ficus
carica. Methods Gas chromatography (GC) and gas chromatography-mass spectrometry …

Twelve fig cultivars, including cultivars destined for the fresh and dried markets, were
harvested from 6 locations and evaluated by a trained panel using descriptive sensory …

The present study evaluates the possible effects of dietary protein sources on Senegalese
sole muscle volatile compounds. Senegalese sole juveniles (8g mean IBW) were fed with …

The aromatic profile of volatiles in fresh figs (FF), fresh figs frozen in liquid nitrogen (NF) and
dried figs (DF)(dark variety Petrovača Crna) was characterised by HS–SPME followed by …

This work successfully used an easy analytical method to produce comparable data
referable to sensorial quality of fruits. In this study we examined the distribution of twenty-two …

The effects of climatic conditions and geographical locations on the volatile flavor
compounds of Ficus carica fruit were investigated in this study. Fruit flavor compounds were …

Na primeira parte deste trabalho foi efectuada a determinação da composição química
(compostos fenólicos, capsaicinóides, fitosteróis, ácidos orgânicos, ácidos gordos e …

El aumento de zonas áridas y semiáridas debido a los procesos de desertización,
asociados al cambio climático, junto con los problemas de superproducción de la mayoría …