Dept. of Plant Sciences and Microbiology, Research Group "Plant Production and Technology", Univ. Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela, Ctra. de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain.
Dept. of Agro-Food Technology, Research Group "Food Quality and Safety", Univ. Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela, Ctra. Beniel, km 3.2, 03312, Orihuela, Alicante, Spain.
J Food Sci. 2020 Feb;85(2):358-363. doi: 10.1111/1750-3841.15001. Epub 2020 Jan 21.
This research analyzed the volatile composition of the fruits pulp of six prickly pear cultivars (NT, NE, NO, NA, FR, and ORI) growing in Spain, by headspace solid-phase microextraction and gas chromatography (GC-MS and GC-FID). A total of 35 compounds were isolated, identified, and quantified, with aldehydes, alcohols, and terpenes being the predominant chemical families, and esters, ketones, linear hydrocarbons, and terpenoids being also found. Nonanol, 2,6-nonadienal, 1-hexanol, 2-hexenal, and D-limonene were the predominant compounds. NT and FR cultivars showed the highest concentration of total volatile compounds. On the other hand, NE and NO cultivars presented the lowest concentration. Future studies on sensory evaluation are required to determine the sensory quality of the fruits of these Spanish cultivars.
本研究采用顶空固相微萃取和气相色谱（GC-MS 和 GC-FID）分析了生长在西班牙的六种仙人掌果实果肉的挥发性成分。共分离、鉴定和定量了 35 种化合物，醛类、醇类和萜烯类是主要的化学家族，酯类、酮类、直链烃类和萜类也有发现。壬醇、2,6-壬二烯醛、1-己醇、2-己烯醛和柠檬烯是主要的化合物。NT 和 FR 品种表现出最高浓度的总挥发性化合物。另一方面，NE 和 NO 品种的浓度最低。需要进行感官评价的未来研究，以确定这些西班牙品种果实的感官质量。
