Nectarine volatiles: vacuum steam distillation versus headspace sampling

The volatile components of fresh, tree-ripened nectarines (Prunus persica nectarina ) of the Flavortop variety were analyzed by capillary gas chromatography and gas chromatography-mass spectrometry. Samples were prepared by vacuum distillation of the fruit pulp and skin followed by continuous solvent extraction (trichlorofluoromethane-dichloromethane, 9:1, v/v). A total of 62 components were identified in the extract including 21 alcohols, 15 esters, 10 carbonyls, 2 acids, 1 hydrocarbon, and 13 miscellaneous components. Lactones and peroxidation products of unsaturated fatty acids (i.e., C sub(6) aldehydes and alcohols) were the major constituents of the extract.