ArticleFrontiers in nutrition2021
Configuration of the Volatile Aromatic Profile of Carob Powder Milled From Pods of Genetic Variants Harvested at Progressive Stages of Ripening From High and Low Altitudes.
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 14 citations in OpenAlex.
- Antioxidant Capacity and Phenolic Profile of Edible Carob Pods (Foods (Basel, Switzerland) · 2026Article
- Physicochemical and Sensory Profiling of Carob Flour and Effects of Its Incorporation on Quality Characteristics of Wheat-Based Biscuits.Foods (Basel, Switzerland) · 2026Article
- The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour.Foods (Basel, Switzerland) · 2025Article
- Linking Colorimetric Variation with Non-Volatile and Volatile Components of Carob Flour.Foods (Basel, Switzerland) · 2023Article
- HS-SPME-GC/MS Analysis for Revealing Carob's Ripening.Metabolites · 2022Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Carob powder is increasingly valued as a substitute for cocoa and as a flavor-enhancing component of processed foods. However, little is known about the impact of preharvest factors such as fruit maturity, genotype and altitude on its volatile organic compounds (VOCs) composition. The current study examined the VOCs composition of powder milled from pods of two genotypes cultivated at 15 and 510 m altitude and harvested at six progressive stages of maturity, ranging from fully developed immature green (RS1) to late ripe (RS6). Fifty-six VOCs categorized into acids, esters, aldehydes, ketones, alcohols, furans, and alkanes were identified through HS-SPME GC-MS analysis. Maturity was the most influential factor, followed by altitude and least by genotype. Aldehydes and alcohols correlated positively (
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