Volatile Profiles of Sicilian Prickly Pear (Opuntia ficus indica) by SPME/GC-MS Analysis

Giuseppe Avellone, Mirella Ferrugia, Leopoldo Ceraulo, Pasquale Agozzino, Felice Filizzola, Agozzino, Mirella Ferrugia, Leopoldo Ceraulo, Giuseppe Avellone, Felice Filizzola

Risultato della ricerca: Article

17 Citazioni (Scopus)

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
Lingua originaleEnglish
pagine (da-a)341-348
Numero di pagine8
RivistaItalian Journal of Food Science
Volume17
Stato di pubblicazionePublished - 2005

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Opuntia
Solid Phase Microextraction
Pyrus
Opuntia ficus-indica
slurries
cultivars
odor compounds
headspace analysis
Gas Chromatography-Mass Spectrometry
volatile compounds
aromatic compounds
flavor
sampling
solid phase microextraction

All Science Journal Classification (ASJC) codes

  • Food Science

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Volatile Profiles of Sicilian Prickly Pear (Opuntia ficus indica) by SPME/GC-MS Analysis. / Avellone, Giuseppe; Ferrugia, Mirella; Ceraulo, Leopoldo; Agozzino, Pasquale; Filizzola, Felice; Agozzino; Ferrugia, Mirella; Ceraulo, Leopoldo; Avellone, Giuseppe; Filizzola, Felice.

In: Italian Journal of Food Science, Vol. 17, 2005, pag. 341-348.

Risultato della ricerca: Article

Avellone, G, Ferrugia, M, Ceraulo, L, Agozzino, P, Filizzola, F, Agozzino, Ferrugia, M, Ceraulo, L, Avellone, G & Filizzola, F 2005, 'Volatile Profiles of Sicilian Prickly Pear (Opuntia ficus indica) by SPME/GC-MS Analysis', Italian Journal of Food Science, vol. 17, pagg. 341-348.
Avellone, Giuseppe ; Ferrugia, Mirella ; Ceraulo, Leopoldo ; Agozzino, Pasquale ; Filizzola, Felice ; Agozzino ; Ferrugia, Mirella ; Ceraulo, Leopoldo ; Avellone, Giuseppe ; Filizzola, Felice. / Volatile Profiles of Sicilian Prickly Pear (Opuntia ficus indica) by SPME/GC-MS Analysis. In: Italian Journal of Food Science. 2005 ; Vol. 17. pagg. 341-348.
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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",
author = "Giuseppe Avellone and Mirella Ferrugia and Leopoldo Ceraulo and Pasquale Agozzino and Felice Filizzola and Agozzino and Mirella Ferrugia and Leopoldo Ceraulo and Giuseppe Avellone and Felice Filizzola",
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AU - Ferrugia, Mirella

AU - Ceraulo, Leopoldo

AU - Agozzino, Pasquale

AU - Filizzola, Felice

AU - Agozzino, null

AU - Ferrugia, Mirella

AU - Ceraulo, Leopoldo

AU - Avellone, Giuseppe

AU - Filizzola, Felice

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AB - 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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JO - Italian Journal of Food Science

JF - Italian Journal of Food Science

SN - 1120-1770

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