Based on a paper presented at the 49th Annual Meeting of the Inst, of Food Technolgists, Chicago, IL, June 25-29, 1989. Louisiana Agricultural Experiment Station Manuscript No. 80-21-3358. Visiting fellowship awarded by Conselho Nacional de Desenvolvimento Cientifico e Tecnologico, Brasilia, and the approved leave from Universidade Federal Da Paraiba, Joäo Pessoa, Brazil to author Narain are gratefully acknowledged.
Dynamic Headspace Concentration and Gas Chromatography of Volatile Flavor Components in Peach
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1303–1307, September 1990
How to Cite
NARAIN, N., HSIEH, T. C.-Y. and JOHNSON, C. E. (1990), Dynamic Headspace Concentration and Gas Chromatography of Volatile Flavor Components in Peach. Journal of Food Science, 55: 1303–1307. doi: 10.1111/j.1365-2621.1990.tb03921.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/19/89; revised 12/5/89; accepted 3/8/90.
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.