Aroma is one of the essential parameters for the evaluation of fruit quality, with volatile
components being determinant for this characteristic. During this work, the volatile profile of …

Ficus carica L. is one of the earliest cultivated fruit trees, having an important consumption in
Mediterranean countries. In this work, the volatile compound profiles of two characteristic …

Finger lime is receiving growing attention as an ingredient of gastronomic preparations of
haute cuisine for its delicious flavor and fragrance and for its appealing aspect. Volatile …

This study investigated the changes of volatile organic compounds (VOCs) in feijoa fruits
during ripening. The VOCs were determined by head space solid phase microextraction and …

The aim of this work was to gain insights on the volatile composition of nine passion fruits
grown at Madeira Island (Portugal)–Yellow, Purple, Lemon, Orange, Pineapple, Peach …

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 …

The present paper reports on the characterisation of white figs cv.“Dottato” from Southern
Italy for their volatile compounds as a function of drying treatment, ie natural sun-drying or …

BACKGROUND During an investigation of the chemical profile of Greek figs (Ficus carica
L.), several aqueous ethanol extracts (liquors) were prepared from dried Smyrna fig varieties …

Citrus fruit peel comprises a pleasant mix of volatile compounds together with fibers,
nutrients, and bioactive compounds. Therefore, it has great potential for use as a food …

Ficus carica L. is one of the first plants cultivated by humans, having a great economic
impact in many countries, the fruit being an important constituent of the Mediterranean diet …