Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 82, Issue 10, Pages 1182-1188Publisher
JOHN WILEY & SONS LTD
DOI: 10.1002/jsfa.1169
Keywords
purge-and-trap; volatile aroma constituents; pepino fruit
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A system specifically designed for the analysis of volatile organic compounds in water, called the purge-and-trap sample concentrator, has been set up to quantify the volatile aroma constituents of fruits. The technique shows some advantages over other conventional and new methods. The quantification of the major volatile compounds (3-methyl-2-buten-l-ol, 3-methyl-3-buten-1-ol and their acetates) of different pepino fruit samples has been performed using the purge-and-trap method. Relationships between the volatile content and the characteristics of fruits have been established. (C) 2002 Society of Chemical Industry.
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