Development of a method for analysing volatile flavour components in strawberry using solid phase micro extraction and gas chromatography
R.U. Holt
ISHS Acta Horticulturae 570:743-746.
2002
บทคัดย่อ
An analytical procedure for describing the profile of flavour volatiles in strawberries by gas chromatography (GC) and solid phase micro extraction (SPME) has been developed and compared to the more used method dynamic headspace. Various physical aspects related to this process have been studied and quantified and form the basis for guidelines and procedures needed for accurate and reproducible analysis