Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GUMS

Here we described a rapid evaluation of volatile profiles of several commercial fruit juices (pear, apricot and peach) by headspace-solid phase microextraction and gas chromatography/mass spectrometry (HS-SPME and GUMS). This method allows to analyse a wide range of flavour compounds (97 esters, aldehydes, alcohols, terpenoids, lactones, and isoprene derivatives) and is a rapid, easy and inexpensive procedure. In addition, this is the first study to report the detection of several norisoprenoids (mainly naphthalenes) that characterised apricot and peach juices. Moreover, by means of volatile compounds it could be possible to distinguish between juices of organic and conventional production and juices with flavourings additioned. (C) 2004 Elsevier Ltd. All rights reserved.