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12. Maga, J. , Crit. Rev. Food Technol. 5, 241 (1975). 13. Maga, J. , Crit. Rev. Food Technol. 6, 147 (1976). 14. , Chem. Mikrobiol. Technol. Lebensm. 2, 10 (1973). 15. Salunkhe, D. , and Do. J. , Crit. Rev. Food Technol. 6, 161 (1976). This page intentionally left blank A U T O M A T I C D I R E C T HEAD SPACE GC A N A L Y S I S OF F L A V O R S WITH C A P I L L A R Y C O L U M N AND M U L T I D E T E C T O R S Y S T E M S Pio Gagliardi Giuseppe Romano Verga Carlo Erba Strumentazione R o d a n o , M i l a n o , Italy I.
From the quantitative GC data it is also obvious that organic esters are the qualitatively and quantitatively most important class of volatiles in strawberry flavor. The main components are formed from volatile organic acids with an even carbon number (acetic, butyric, and hexanoic acid) and lower concentration esters are formed from propionic, isobutyric, isopentanoic, 2-methylbuteric, isohexanoic or 2-methylpentanoic acid. hexanal, and trans-2-hexanal, which are formed enzymatically from linol- and linolenic acid [10] during disintegration, show important concentration fluctuations.
6 cm; length, 10 cm) with an adsorbent content of 5 g. For quantitative analysis helium passed through the adsorption column with a flow rate of 500 ml/min during 10 min. Loaded columns were closed and could be stored for a long period without loss of sample or changes in the composition. About 250 g of fruits were placed into the blender (stalks were removed and apples were quartered), which was closed as hermetically as possible and provided with the features described above. Before disintegration was started, the inside space of the blender was washed with helium through dump valve Ε for 10 min.