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Of red beets and is detectable at a 100 ppt concentration. The flavor of raw peas and peapods is attributable to 2-iso-propyl-3-methoxypyrazine (34). The importance of C9 aldehydes to the character impact of cucumber flavor was recently confirmed by calculating their odor unit values (ratio of concentration to odor threshold). (E,Z)-2,6-Nonadienal and (Z)-2-nonenal were determined to be the principal odorants of cucumbers (32). Tomatillo (Physalis ixocarpa Brot.) is a solanaceous fruit...

T3 O

Figure 12 SPME (PDMS DVB fiber) in essential oil analysis. Direct injection of rose oil volatiles compared with the components obtained by fiber extraction (TIC). Peak identities are as follows 1, a-pinene 2, P-pinene 3, myrcene 4, cis-rose oxide 5, trans-rose oxide 6, linalool 7, citronellol 8, nerol 9, geraniol 10, 2-phenylethyl alcohol 11, nonadecane 12, (Z)-9-nonadecene 13, methyl eugenol 14, eugenol 15, farnesol. ing the volatiles emanating from living plants is well documented in the...

Headspace Techniques

Headspace Technique

Headspace techniques can be classified into two types static and dynamic 7 . Static headspace encloses the flower for a set period of time, and volatiles col lected at the end of the period are analyzed. Dynamic headspace essentially moves the aroma chemicals continuously from the flower directly to the collecting matrix. The first headspace technique used to collect the scent of a flower was a static technique developed by Dodson and Hill in 1966 8 , who were trying to identify the aroma...