Characterization of aroma and aroma-active compounds of sarilop and bursa siyahi (Ficus carica L.) figs

In this study, aroma, aroma-active compounds, total phenolic composition and antioxidant activities of peel and pulp of Bursa Siyahı and Sarılop fig cvs. were investigated for the first time and the effects of different fruit varieties and different parts of the fruit on the distribution of these compounds were investigated. Liquid-liquid extraction method was used in the extraction of aroma substances of the samples. As a result of the analysis, it was determined that the aroma of fresh fig was mostly composed of terpene compounds and that alcohol and ester compounds were present in significant amounts. According to the results of aroma extract dilution analysis (AESA), compounds such as limonene, β-caryophyllene, acetoin, benzyl alcohol, and 3-penten-2-ol were found to be important aroma-active compounds responsible for the characteristic odor of fresh figs. As a result of total phenol content and antioxidant activity analysis, fig peels were found to have higher values than pulps due to its rich phenol content. A similar situation was detected in the total aroma compounds and as a result it was suggested to consume figs with peels.