African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12212

Full Length Research Paper

Aroma characterization of ripe date fruits (Phoenix dactylifera L.) from Algeria

El Yamine MEZROUA
  • El Yamine MEZROUA
  • Département de Biologie, Faculté des Sciences de la Nature et de la vie et des Sciences de la terre et de l’univers, Université 8 Mai 1945, 24000, Guelma, Algeria.
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AbdelNacer AGLI
  • AbdelNacer AGLI
  • Laboratoire de Nutrition et Technologie Alimentaire, INATAA, Université des Frères Mentouri, 25000, Constantine, Algeria.
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Guido FLAMINI
  • Guido FLAMINI
  • Dipartimento di Farmacia, via Bonanno 6, 56126 Pisa, Italy.
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Sofiane BOUDALIA
  • Sofiane BOUDALIA
  • Département d’Ecologie et Génie de l’Environnement, Université de 8 Mai 1945, Guelma, Algeria.
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Hayet OULAMARA
  • Hayet OULAMARA
  • Laboratoire de Nutrition et Technologie Alimentaire, INATAA, Université des Frères Mentouri, 25000, Constantine, Algeria.
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  •  Received: 29 August 2017
  •  Accepted: 29 September 2017
  •  Published: 18 October 2017

Abstract

The headspace of eight Algerian date varieties with low market value were analyzed for their aroma compounds using solid phase micro extraction and gas chromatography combined with mass spectrometry. In this study, 61 identified compounds were categorized in various chemical classes on the basis of their functional groups, alcohols, esters, aldehydes, terpenoids, ketones, hydrocarbons, and ethers. Twenty specific volatiles were found to be representative of a single variety and four shared molecules were exclusively observed in all the studied dates. Some dates such as Bent Qbala, Litima, and Timjouhart were statistically different from the other varieties which presented on the contrary a significant similarity between them. In the present study, forty eight new volatile compounds were identified which could be useful for the characterization of the Algerian dates. 

 

Key words: Date fruit, Algerian varieties, aroma, solid phase microextraction.