Volatile composition of prickly pear fruit pulp from six Spanish cultivars (Englisch)

In: Journal of Food Science   ;  85 ,  2  ;  358-363  ;  2020

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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.

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