Abstract: Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-olfactory technique (GC-O) were applied to identify and analyze the volatile aroma compounds of fig extracts. The characteristic flavor compounds of fig extract were analyzed by aroma activity (OAV) and aroma recombination and omission tests. The results showed that a total of 40 volatile aroma components were detected in fig extracts by HS-SPME-GC-MS and GC-O, of which 18 compounds, such as isobutyrate, γ-butyl lactone, aromatic camphor, nonylaldehyde, vanillin and furfural, were important aroma components of fig extracts (OAV > 1). The recombination experiment showed that the sensory properties of recombination samples were similar to those of fig extracts. It is characterized by typical flavors such as fruity, sweet, baking and burnt sweet, with slight acidity, ointment and creaminess, and has a distinct fig extract flavor. Absence experiments further identified gamma-hexanoate, ethyl palmitate, phenmethanol, aromatic camphor, vanillin, benzaldehyde, 4-hydroxy-2,5-dimethyl-3 (2H) -furan, 5-hydroxymyfuran, and methyl cyclopentanolone as key characteristic flavors of fig extracts. The findings of this study would be helpful to the development and quality control of fig characteristic flavorings.

Key words: Fig extract, Gas chromatography-mass spectrometry-sniffing, Aroma recombination and omission Experiment, Key characteristic flavor substances