Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.

@article{Jetti2007QuantificationOS,
  title={Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.},
  author={R R Jetti and E Yang and Astrid Joana Kurnianta and C Finn and M C Qian},
  journal={Journal of food science},
  year={2007},
  volume={72 7},
  pages={S487-96}
}
  • R R Jetti, E Yang, +2 authors M C Qian
  • Published 2007 in Journal of food science
Selected aroma-active compounds in strawberries were quantified using headspace solid-phase microextraction and gas chromatography. Ten strawberry cultivars grown in California and Oregon were studied. The standard curves were built in a synthetic matrix and quantification was achieved using multiple internal standards. Odor activity values (OAVs) of the aroma compounds were calculated to understand their contribution to the overall aroma. Although the concentrations of the aroma compounds… CONTINUE READING