Articles
PEAR FRUIT VOLATILES CHARACTERIZED BY SPME AND CAPILLARY GLC/MASS SPECTROSCOPY
Article number
475_72
Pages
599 – 604
Language
Abstract
A new technique, solid phase micro-extraction (SPME), has been combined with 60m capillary column GLC/MS to identify and quantify headspace volatiles of ripening pears.
Supplementing this powerful identification with olfactory-GLC enables fairly precise knowledge of flavor-impact substances.
Advantages and possible disadvantages of this technique will be discussed in comparison to other purge and trap methods.
Among the major advantages of SPME are simplicity of use, inexpensive, durable, self-cleaning, and avoids external contamination.
Disadvantages are exposure times and temperatures need to be carefully controlled, low boilers/high boilers may have to be analyzed separately.
Supplementing this powerful identification with olfactory-GLC enables fairly precise knowledge of flavor-impact substances.
Advantages and possible disadvantages of this technique will be discussed in comparison to other purge and trap methods.
Among the major advantages of SPME are simplicity of use, inexpensive, durable, self-cleaning, and avoids external contamination.
Disadvantages are exposure times and temperatures need to be carefully controlled, low boilers/high boilers may have to be analyzed separately.
Publication
Authors
A. Suwanagul, D.G. Richardson
Keywords
SPME, flavor components, aroma
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