Aroma compounds, fatty acids and phenolics detection: comparative evaluation of two varieties of cherry laurel fruits

This study presented that investigation of the aroma profile, fatty acids (FA) and phenol compounds of two cherry laurel fruit varieties (Ham and Has). Various numbers of volatile compounds were detected in Ham and Has varieties. The first two dominant compounds in both varieties were benzaldehyde (9,799.78 μg/kg and 2,703.87 for μg/kg Ham and Has varieties, respectively) and ethyl benzoate (760.23 μg/kg and 1,734.57 for μg/kg Ham and Has varieties, respectively). A total of 12 fatty acids were detected in the fruits. The most common fatty acid in samples was oleic acid (78.03% for Has and 70.31% for Ham varieties), which was followed by linoleic (10.92% and 10.85% for Ham and Has varieties, respectively) and palmitic acids (10.32% and 6.63% for Ham and Has varieties, respectively). A total of 13 phenol compounds were identified. 3’-O-methylhypolaetin 7-O-6′′′-O-acetyl-allosyl-(1→2)-6′′-O-acetyl-glucoside has the highest concentration in both varieties, with 42.29 mg/100 g in Ham and 61.11 mg/100 g in Has varieties. The Ham and Has varieties were prominently located in different parts of PC1 and PC2. Similarly, the principal component analysis (PCA) results for the variables used to characterize the fruits are presented regarding the first two main components. Oleic acid and monounsaturated fatty acid (MUFA) are distinctive of the Has variety, whereas the other fatty acids are diagnostic of the Ham variety. The PCA analysis revealed two different groups according to aroma profile. In the PCA analysis for phenol compounds characterizing the Ham and Has varieties were clearly separated in the graph. Based on results, the Has variety is recommended due to its higher content and number of bioactive compounds, greater levels of oleic acid and MUFA, and a richer aroma and phenolic profile compared to the Ham variety.