CHARACTERIZATION OF VOLATILE COMPOUNDS IN FIVE BLUEBERRY VARIETIES USING PURGE AND TRAP COUPLED TO GAS CHROMATOGRAPHY-MASS SPECTROMETRY

The volatile composition of five blueberry varieties from two different regions was analysed by dynamic headspace (purge and trap, P&T) coupled to gas chromatography-mass spectrometry (GC-MS). Under the optimized conditions, the P&T method was successfully validated, showing good linearity,...

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Veröffentlicht in:	Italian journal of food science 2020-04, Vol.32 (2), p.482
Hauptverfasser:	Xinyu, Z, Yi, W, Xue, H, Zixi, Y, Weiqiong, Y, Zhaolin, L
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols Aldehydes Berries Blueberries Chemical composition Chromatography Esters Flavors Food Food quality Forestry Fruits Gas chromatography Headspace Ketones Mass spectrometry Mass spectroscopy Scientific imaging Spectroscopy Statistical analysis Vaccinium Volatile compounds Volatiles Webs
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