Figures & data
Figure 1. Volatile compounds in PDO Cilento dried figs cv. Dottato grouped by chemical classes, (a) before and after the oven treatment, and (b) relative abundance of aldehyde compounds (hexanal, benzaldehyde, and other aldehydes) compared to total aldehyde content. * Aldehyde content is shown divided by 10 for better visualisation; bars indicate SD; all differences were statistically significant, except where indicated by “n.s.”, not statistically significant at p < 0.05.
Figure 2. Distribution of volatile compounds by chemical classes in dried figs from Italy (PDO Cilento cv. Dottato) and Turkey figs. *Aldehydes were shown divided by 10 for a better visualisation; bars indicate SD; all groups were statistically significant (p < 0.05), with the exception of alcohols.
Table 1. Volatile compounds analysed by SPME-GC/MS in figs cv. “Dottato” (PDO Cilento, Italy) dried by the sun (A) and oven-treated after the sun-drying (B), and in commercial Turkish dried figs.
Figure 3. Bi-plot of the PCA performed on the volatile compounds in dried figs from Cilento (Italy) and from Turkey (I1-2 = Italy, sun-dried; I3-4 = Italy, sun-dried and oven-treated; Tn = Turkey). Total variance explained: 76.56%.
