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Dynamic Headspace Concentration and Gas Chromatography of Volatile Flavor Components in Peach
Author(s) -
NARAIN NARENDRA,
HSIEH THOMAS C.Y.,
JOHNSON CHARLES E.
Publication year - 1990
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.1365-2621.1990.tb03921.x
Subject(s) - chemistry , flavor , chromatography , gas chromatography , mass spectrometry , resolution (logic) , gas chromatography–mass spectrometry , food science , artificial intelligence , computer science
Dynamic headspace concentration was used to trap peach flavor volatiles from a promising cultivar under development. Separation and identification of components were by high resolution gas chromatography and mass spectrometry. One hundred ten compounds including alcohols, aldehydes, alkanes, esters, ketones, aromatic hydrocarbons, sulfur‐containing compounds and some miscellaneous compounds were positively or tentatively identified. Forty‐six compounds were positively identified in peach for the first time.