This research analyzed the volatile composition of the fruits pulp of six prickly pear cultivars (NT, NE, NO, NA, FR, and ORI) growing in Spain, by headspace solid-phase microextraction and gas chromatography (GC-MS and GC-FID). A total of 35 compounds were isolated, identified, and quantified, with aldehydes, alcohols, and terpenes being the predominant chemical families, and esters, ketones, linear hydrocarbons, and terpenoids being also found. Nonanol, 2,6-nonadienal, 1-hexanol, 2-hexenal, and D-limonene were the predominant compounds. NT and FR cultivars showed the highest concentration of total volatile compounds. On the other hand, NE and NO cultivars presented the lowest concentration. Future studies on sensory evaluation are required to determine the sensory quality of the fruits of these Spanish cultivars.

中文翻译：

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西班牙六个品种仙人掌果肉的挥发性成分

本研究通过顶空固相微萃取和气相色谱（GC-MS 和 GC-FID）分析了生长在西班牙的 6 个仙人球品种（NT、NE、NO、NA、FR 和 ORI）的果肉的挥发性成分）。共分离、鉴定和定量了 35 种化合物，其中醛类、醇类和萜烯类是主要化学家族，还发现了酯类、酮类、直链烃类和萜类化合物。壬醇、2,6-壬二烯醛、1-己醇、2-己烯醛和 D-柠檬烯是主要化合物。NT 和 FR 品种的总挥发性化合物浓度最高。另一方面，NE 和 NO 品种的浓度最低。未来需要对感官评价进行研究，以确定这些西班牙品种果实的感官质量。