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Volume 6, Issue 3 (Suppl) Agrotechnology, an open access Journal
ISSN: 2168-9881 Agri Engineering 2017
September 11-12, 2017
Page 29
Notes:
September 11-12, 2017 San Antonio, USA
International Conference on
Agri Biotech & Environmental Engineering
Sensory flavor profiles and aromatic volatiles of six Emirati date palm fruits at three ripening
stages
Isameldin B Hashim, Zain Najjar, Aysha O Abdulla and Hassan M Hassan
United Arab Emirates University, UAE
Date palm (Phoenix dactylifera L.) is the main fruit tree in the United Arab Emirates (UAE). Date fruit is consumed at
different ripening stages. The aim of the study was to investigate the effect of date variety and ripening stage on sensory
flavor profile and aromatic volatiles of Emirati date fruit. Six UAE date varieties (Barhi, Khalas, Ayashi, Nabtat Seif, Sakary M,
and Sakary S) at three repining stages (besser, rutab and tamr) were studied. Dates quality varies according to the variety and
ripening stage. For all the date varieties, glucose and fructose content increased with ripening and sucrose decreased except
for Sakary S. Moisture content decreased with ripening. All the tested date varieties had similar sensory flavor profiles at the
same ripening stage. 164 aromatic volatile compounds were identified mainly alcohols, esters, aldehydes and ketones. The type,
number and evolution of the aromatic compounds differed depending on date variety and ripening stage. Results of the study
provided the first comprehensive flavor profiles and aromatic volatiles of Emirati date fruits varieties.
Biography
Isameldin B Hashim has a PhD in Food Science from The University of Georgia, USA and MSc in Food Science from Alabama A&M University, USA. He is the
Chair of Food Science Department at UAEU. He has published more than 50 papers in reputed scientific journals and presented in many national and international
conferences, symposiums, seminars and workshops. His biography was published in Marquis Who'sWho in the World, 2011 (28th Edition), USA.
Isameldin B Hashim et al., Agrotechnology 2017, 6:3 (Suppl)
DOI: 10.4172/2168-9881-C1-024