A new concept for the measurement of total volatile compound of food

被引：18

作者：

Azodanlou, R ^{[1
]}

Darbellay, C

Luisier, JL

Villettaz, JC

Amadò, R

机构：

[1] Swiss Fed Inst Technol, Inst Food Sci, Zurich, Switzerland

[2] Ecole Ingn Valais, Dept Food Technol & Biotechnol, Sion, Switzerland

[3] Swiss Fed Res Stn Plant Prod, Conthey, Switzerland

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1999年 / 208卷 / 04期

关键词：

solid-phase microextraction; total volatile compounds; aroma; strawberry; electronic nose;

D O I：

10.1007/s002170050412

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of our work was to develop a rapid and reliable method for the evaluation of the total volatile fraction of fruits(strawberries, raspberries, tomatoes and apples). Our method consists of trapping the Volatile compounds of fruits on a solid-phase microextraction (SPME) fibre and determining the total amount of the adsorbed substances after desorption in a GC system, without performing any separation. The patterns-obtained by using several types of SPME fibre permitted us to differentiate between the total volatile compounds present in the sample depending upon their chemical nature. Using strawberries as a model, we could show that our method: (1) leads to easily reproducible results; (2) allows differentiation between six varieties in a way which is consistent with an hedonic evaluation of these varieties; (3) shows the variation in total volatile compounds between individual fruits. The technique is rapid, practical. cheap, and promising for an objective evaluation of the volatile fraction of fruits.

引用

页码：254 / 258

页数：5

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