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International Journal of Food Properties Volume 20, 2017 - Issue sup2
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Original Articles

Characterisation of volatile compounds in Cilento (Italy) figs (Ficus carica L.) cv. Dottato as affected by the drying process

Filippo RussoDepartment of Agricultural Sciences, University of Naples “Federico II”, Naples, Italy
,
Nicola CaporasoDepartment of Agricultural Sciences, University of Naples “Federico II”, Naples, Italy;Division of Food Sciences, University of Nottingham, Sutton Bonington, UKCorrespondence[email protected]
,
Antonello PaduanoDepartment of Agricultural Sciences, University of Naples “Federico II”, Naples, Italy;Department of Agricultural and Environmental Science, University of Bari, Bari, Italy
&
Raffaele SacchiDepartment of Agricultural Sciences, University of Naples “Federico II”, Naples, Italy
Pages 1366-1376 | Received 21 Jan 2017, Accepted 18 Jun 2017, Published online: 14 Dec 2017

Citations (13)

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Jun Wang, Arun S. Mujumdar, Hui Wang, Xiao-Ming Fang, Hong-Wei Xiao & Vijaya Raghavan. (2021) Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins. Drying Technology 39:4, pages 495-506.
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Sunil Kumar, Awantika Singh, Arun K. Kushwaha, Rinkey Tiwari, Lal B. Chaudhary, Mukesh Srivastava & Brijesh Kumar. (2018) The UPLC–ESI–QqQLIT–MS/MS method for quantitative determination of phytochemicals in ethanolic extracts of different parts of eight Ficus species: Development and validation. International Journal of Food Properties 21:1, pages 328-344.
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Articles from other publishers (11)

Narjes Kmeli, Jihen Hamdi & Dhia Bouktila. (2023) Genome-wide characterization of Ficus carica MADS-box transcription factors with a focus on their roles during fruit development. Horticulture, Environment, and Biotechnology 64:2, pages 311-329.
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Mustafa Kiralan, Sündüz Sezer Kiralan & Onur Ketenoglu. 2023. Fig (Ficus carica): Production, Processing, and Properties. Fig (Ficus carica): Production, Processing, and Properties 513 522 .
Senem Kamiloglu & Banu Akgun. 2023. Fig (Ficus carica): Production, Processing, and Properties. Fig (Ficus carica): Production, Processing, and Properties 479 512 .
Ola Lasekan, Norhashila Hashim & Adeseye Lasekan. (2022) Flavour chemistry of dehydrated exotic fruits. International Food Research Journal 29:6, pages 1256-1269.
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Souhila Nemiche, Nadia Ait Hamadouche, Saïd Nemmiche, Marie-Laure Fauconnier & Abdenacer Tou. (2022) Ameliorative or corrective effects of Fig “Ficus carica” extract on nickel-induced hepatotoxicity in Wistar rats. Toxicological Research 38:3, pages 311-321.
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Lorenzo N. Bizzio, Denise Tieman & Patricio R. Munoz. (2022) Branched-Chain Volatiles in Fruit: A Molecular Perspective. Frontiers in Plant Science 12.
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Qi Zhou, Man Shi, Huihui Zhang & Zunling Zhu. (2022) Comparative Study of the Petal Structure and Fragrance Components of the Nymphaea hybrid, a Precious Water Lily. Molecules 27:2, pages 408.
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Souhila Mahmoudi, Cristina Barrocas Dias, Ana Manhita, Hocine Boutoumi & Rahma Charif. (2021) Formulation of goat’s milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics. Food Science and Technology International 27:8, pages 712-725.
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Mehmet Sertkaya, Gamze Guclu, Ozlem Kilic Buyukkurt, Hasim Kelebek & Serkan Selli. (2021) GC-MS-Olfactometric Screening of Potent Aroma Compounds in Pulps and Peels of Two Popular Turkish Fig (Ficus carica L.) Cultivars by Application of Aroma Extract Dilution Analysis. Food Analytical Methods 14:11, pages 2357-2366.
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Kahina Zidi, Djamel Edine Kati, Mostapha Bachir-bey, Manon Genva & Marie-Laure Fauconnier. (2021) Comparative Study of Fig Volatile Compounds Using Headspace Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry: Effects of Cultivars and Ripening Stages. Frontiers in Plant Science 12.
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Hanán Issa-Issa, Marina Cano-Lamadrid, Ángel Calín-Sánchez, Aneta Wojdyło & Ángel. A. Carbonell-Barrachina. (2020) Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince). Foods 9:7, pages 926.
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