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Volatiles from Strawberries. I. Mass Spectral Identification of the More Volatile Components
Author(s) -
TERANISHI ROY,
CORSE J. W.,
McFADDEN W. H.,
BLACK D. R.,
MORGAN A. I.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00230.x
Subject(s) - aroma , mass spectrometry , chromatography , chemistry , elution , gas chromatography , spectrometer , food science , physics , quantum mechanics
SUMMARY An oil with a characteristic strawberry aroma was obtained from the condensate from the jam‐making process. Programmed‐temperature capillary gasliquid chromatography (PTCGLC) showed the oil to be a very complex material of more than 150 components. A fast‐scan mass spectrometer was used to analyze the material as it was eluted from the PTCGLC equipment, and some of the more volatile compounds identified are reported.