Revelation of the discrepancy of volatile compounds in fig (Ficus carica) via gas chromatography ion‐mobility spectrometry

TL;DR

This study used GC-IMS to analyze volatile compounds in figs from different regions and drying methods, finding that Shandong's Bojihong figs are best for drying.

Contribution

The study reveals how drying methods and geographic origin affect fig volatile compounds using GC-IMS and PCA.

Findings

Bojihong from Shandong had aldehydes as main volatiles, while Sichuan and Guangdong had esters, ketones, and alcohols.

Drying significantly reduced aldehydes and esters but increased ketones and ethers in figs.

Bojihong from Shandong is more suitable for fig drying and processing than other cultivars or regions.

Abstract

The volatile compounds of fig (Ficus carica) are influenced by various factors. To explore the composition and difference of volatile compounds among figs, gas chromatography ion mobility spectrometry (GC‐IMS) was used to study the volatiles of figs from various regions, diverse cultivars, and after treatment with different drying methods. Aldehydes were the main volatile compounds in Bojihong from Shandong, while esters, ketones, and alcohols were the main volatile compounds in Bojihong from Sichuan and Guangdong. The volatiles of Branswick and Banane were similar, but differed significantly from those of Bojihong. Drying had the most significant effect on fig volatiles, which greatly reduced the content of benzaldehyde, (E)‐2‐hexenal, 2‐methylbutanal aldehydes, lost the content of esters such as isoamyl acetate, butyl acetate, ethyl butyrate, and generated some ketones and ethers. The results showed that Bojihong from Shandong was more suitable for the processing of subsequent fig drying products.

In this paper, we analyzed the volatile compound in fig by GC‐IMS combined with PCA method, and concluded that Bojihong from Shandong was more suitable for subsequent drying and processing of figs.

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