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Aroma is one of the essential parameters for the evaluation of fruit quality, with volatile components being determinant for this characteristic. During this work, the volatile profile of fresh fruits (pulp and peel) and leaves of Portuguese Ficus carica L. white (“Pingo de Mel” and “Branca Tradicional”) and dark (“Borrasota Tradicional”, “Verbera Preta” and “Preta Tradicional”) varieties were characterised...
Ficus carica L. is one of the earliest cultivated fruit trees, having an important consumption in Mediterranean countries. In this work, the volatile compound profiles of two characteristic Portuguese white varieties (“Pingo de Mel” and “Branca Tradicional”) was determined by HS-SPME and GC/FID. Leaves, pulps and peels, submitted to freezing and lyophilisation treatments, were analysed.The two varieties...
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