Analysis of volatile fruit components by headspace solid-phase microextraction.
Ibáñez E., López-Sebastián S., Ramos E., Tabera J., Reglero G.
Author Affiliation: Instituto de Fermentaciones Industriales, CSIC, c/Juan de la Cierva, 3, 28006 Madrid, Spain.
Food Chemistry 63 : 281-286
Abstract : A method based on headspace solid-phase microextraction (HS-SPME) was developed for the analysis of volatile compounds in fruits. Conditions of sampling were investigated. Repeatability and recoveries obtained with this method were determined by using a mixture of typical components of fruit aroma. Several fruits (raspberries, strawberries, blackberries, banana and mango) were analysed. Chemicals obtained included compounds typically found in fresh fruits and compounds formed during processing or storage.