African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12421

Full Length Research Paper

The effects of climatic conditions and geographical locations on the volatile flavor compounds of fig (Ficus carica L.) fruit from Iran

Eneke Esoeyang Tambe Bechem
  1Department of Plant Production, Faculty of Agriculture, Islamic Azad University (I. A. U), Roudehen Branch, Roudehen, Iran.   2Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran
Email: [email protected]

  •  Accepted: 27 February 2012
  •  Published: 10 May 2012

Abstract

 

The effects of climatic conditions and geographical locations on the volatile flavor compounds of Ficus 
carica fruit were investigated in this study. Fruit flavor compounds were extracted by using ultrasound 
(US) water bath apparatus and eluted by n-pentane, diethyl ether (1:2) solvent and then analyzed by gas 
chromatography-flame ionization detector (GC-FID) and gas chromatography-mass spectrometer (GCMS). Fifty-one fruit compounds and fifty fruit compounds in the Garmsar and Karaj location, 
respectively including aldehydes, alcohols, esters, ketones, monoterpenes, sesquiterpenes and other 
compounds were indentified and quantified. The major flavor compounds of F. carica fruit obtained from 
Garmsar and Karaj location were P-cymene, decanol, carvacrol, tricosane, tetracosane, pentacosane, 
heptacosane, octacosane and nonacosane. Compared with Karaj location, Garmsar showed the highest 
content of aldehydes and alcohols. Since the aldehydes and alcohols content of F. carica fruit is 
considered as one of the more important indicators of high quality; climatic conditions and 
geographical locations apparently have a profound influence on F. carica volatile quality. 
 
Key words: Ficus carica L., fig fruit, flavor compounds, climatic conditions, geographical locations, ultrasound.