Keywords
varieties
figs
volatile compounds
How to Cite
Abstract
It is shown, that among identificated there are 46 components of volatile compounds in figs varieties (Ficus carica L.) trans-2-gecsanal and α-pinene formed refreshing fragrance of green leaves and needles, nonanal, β-damascenone, iso-β-damascenone, β-cariofillen – fruit flavor characteristics. A sample with dark purple fruit contained a little more aroma compounds compared samples with light yellow fruit.
References
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