Ficus subapiculata is distributed throughout the Amazon region, although its potential for commercial fruit production has not yet been explored. We describe here the chemical and nutritional composition of F. subapiculata fruits and some aspects of the postharvest maturation. The fruits are low in calories (69.83 kcal), have moderate carbohydrate content (15.1 g/100 g), and a high moisture content (82.15 g/100 g), with physicochemical properties and an organic acid profile that classify them as acidic. After 72 hours of observation at room temperature, fresh fruits exhibited signs of deterioration, such as color changes and weight due to senescence, making them unsuitable for consumption. Forty-five volatile organic compounds (VOCs) were identified in the fresh fruits through headspace analysis, most belonging to the terpenoid class of aromatic notes. Over 96 hours of observation, the fruits showed variations in their volatile compound profiles and a significant decrease in total VOCs content. The compounds that bound most strongly to the olfactory receptor in a docking study, such as germacrene D, also had the strongest odorcausing effects. The results suggest that the ability of aromatic notes to influence the olfactory perception of fruit is related to how well they fit and interact with the OR1G1 target protein. Finally, the chemical constituents and nutritional composition of F. subapiculata fruits were determined, and their 96 h of observation period at room temperature was evaluated. These findings provided important information for a better understanding of the nutritional potential and properties of this fruit.

Leonardo G. Sanders Moura

Maíra Martins H. de Almeida

Francisca das Chagas do A. Souza

Jaime P. Lopes Aguiar

Pollyane G. Corrêa

Camilo Henrique da S. Lima

Ana Claudia F. Amaral

Jefferson R. de Andrade Silva

Journal of Oleo Science

J. OLEO SCI。发表关于化学、生物化学和油脂科学的高质量原创研究，如相关食品、洗涤剂、天然产品、石油产品、脂质和相关蛋白质和糖。该杂志还鼓励以化学和/或生物化学为主的论文与农业和/或食品相关的生物/感官/营养/毒理学评价相结合的成分。

The Journal of Oleo Science publishes high-quality original research in the fields of chemistry, biochemistry, and oleochemistry, covering relevant topics such as food, detergents, natural products, petroleum products, lipids, and related proteins and sugars. The journal also encourages papers that integrate chemistry and/or biochemistry with biological, sensory, nutritional, and toxicological evaluations related to agriculture and/or food.

《Journal of Oleo Science》发表高质量的原创研究，涉及化学、生物化学和油脂科学领域，涵盖相关食品、洗涤剂、天然产品、石油产品、脂质及相关蛋白质和糖类。该杂志还鼓励将以化学和/或生物化学为主的论文与农业和/或食品相关的生物、感官、营养和毒理学评价结合起来。

Category	Quartile
农林科学	4
农林科学, 应用化学	4
农林科学, 食品科技	4

Nutritional and Volatile Fingerprint Characteristics of an Amazon Fruit: <i>Ficus subapiculata</i>

ivySCI AI Smartly Parses PDF, Answers Researchers' Questions, and Helps You Understand Papers in Seconds

Journal Info

Category	Quartile
FOOD SCIENCE & TECHNOLOGY	3