title: Characterisation of volatiles in dried white varieties figs (Ficus carica L.).
abstract: The aromatic profile of volatiles in dried figs varieties Bružetka Bijela and Zimnica were characterised by headspace solid-phase (HS-SPME) procedure with gas chromatography-mass spectrometry analysis (GC-MS). The volatile compounds were distributed by distinct chemical classes, including alcohols, aldehydes, esters, terpenic compounds, and other compounds. The figs were dried in a pilot plant cabinet dryer. Prior to drying process, figs were pre-treated by sulphur dioxide, immersed in solution of citric acid and ascorbic acid, respectively. Several mathematical thin-layer drying models, available in the literature, were fitted to experimental data of figs, implementing non-linear regression analysis techniques. The results showed that pre-treatments of figs decrease significantly the drying time. The best thin-layer drying model in terms of fitting performance was Wang and Singh model. The major volatile compound in dried figs was benzaldehyde. After benzaldehyde, the most abundant aldehyde in dried figs was hexanal. The comparison among dried figs showed the highest abundance of aldehydes, in general, in non-treated (control) dried figs compared to pre-treated samples. Furthermore, ascorbic acid was the most efficient in preserving esters and alcohols in case of Bružetka Bijela, whereas in case of Zimnica, sulphur dioxide was in advance compared to ascorbic acid. Ethyl acetate was the most abundant ester found in dried figs. Among other compounds, 2-butanone,3-hydroxy was the most abundant identified volatiles. Linalool, as the only identified terpen, was in case of both dried fig varieties, preserved by immersion into ascorbic acid. The immersion into citric acid has not been so successful in volatiles conservation.
authors.affiliation: Colegium Fluminense Polytechnic of Rijeka, Trpimirova 2/V, 51000 Rijeka, Croatia.
authors.forename: Ibrahim
authors.initials: I
authors.lastname: Mujić
authors.affiliation: Institute for Agriculture and Forestry, Pri hrastu 18, 5000 Nova Gorica, Slovenia.
authors.forename: Mojca
authors.initials: M
authors.lastname: Bavcon Kralj
authors.affiliation: Faculty of Food Technology, F. Kuhača 20, 31 000 Osijek, Croatia.
authors.forename: Stela
authors.initials: S
authors.lastname: Jokić
authors.affiliation: Institute for Agriculture and Forestry, Pri hrastu 18, 5000 Nova Gorica, Slovenia.
authors.forename: Tjaša
authors.initials: T
authors.lastname: Jug
authors.affiliation: Faculty of Food Technology, F. Kuhača 20, 31 000 Osijek, Croatia.
authors.forename: Drago
authors.initials: D
authors.lastname: Subarić
authors.affiliation: Faculty of Technology, Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Senka
authors.initials: S
authors.lastname: Vidović
authors.affiliation: Medical Faculty of Niš, Bulevar Zorana Đindića 81, 18000 Niš, Serbia.
authors.forename: Jelena
authors.initials: J
authors.lastname: Zivković
authors.affiliation: Biotechnical Faculty, University of Ljubljana, Večna pot 83, 1000 Ljubljana, Slovenia.
authors.forename: Kristjan
authors.initials: K
authors.lastname: Jarni
keywords: Aroma profile; Drying; Figs; Pre-treatments; Thin-layer models