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: Articlepeer review

18 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

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Entra nei temi di ricerca di 'Volatile Profiles of Sicilian Prickly Pear (Opuntia ficus indica) by SPME/GC-MS Analysis'. Insieme formano una fingerprint unica.

Cita questo