The aroma compounds present in the headspace of homogenized slurries of fresh prickly pears (Opuntia ficus-indica) from Sicilian cultivars were determined. Solid Phase Microextraction (SPME) followed by Gas-chromatography/Mass Spectrometry (GC/MS) analysis was used to characterize the volatile compounds. The volatile flavour profiles of the three cultivars investigated (red, white and yellow) showed significant differences. The aromatic profile of peeled prickly pears stored for one day was different from the one of the fresh samples, mainly due to the occurrence of some oxidative and hydrolytic reactions
AGOZZINO P, AVELLONE G, CERAULO L, FERRUGIA M, FILIZZOLA F (2005). Volatile Profiles of Sicilian Prickly Pear (Opuntia ficus indica) by SPME/GC-MS Analysis. ITALIAN JOURNAL OF FOOD SCIENCE, 17(3), 341-348.
Volatile Profiles of Sicilian Prickly Pear (Opuntia ficus indica) by SPME/GC-MS Analysis
AGOZZINO, Pasquale;AVELLONE, Giuseppe;CERAULO, Leopoldo;FERRUGIA, Mirella;FILIZZOLA, Felice
2005-01-01
Abstract
The aroma compounds present in the headspace of homogenized slurries of fresh prickly pears (Opuntia ficus-indica) from Sicilian cultivars were determined. Solid Phase Microextraction (SPME) followed by Gas-chromatography/Mass Spectrometry (GC/MS) analysis was used to characterize the volatile compounds. The volatile flavour profiles of the three cultivars investigated (red, white and yellow) showed significant differences. The aromatic profile of peeled prickly pears stored for one day was different from the one of the fresh samples, mainly due to the occurrence of some oxidative and hydrolytic reactions
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