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    STUDIA PHYSICA - Issue no. 2 / 2011  
         
  Article:   VOLATILE AROMA PROFILE OF APPLE JUICE DETERMINED BY GC-MS.

Authors:  Z. MOLDOVAN, L. DAVID.
 
       
         
  Abstract:  Apple juice aroma profile was obtained using the rapid and solvent free solid phase microextraction (SPME) method and a selective and sensitive gas chromatography – mass spectrometry (GC-MS) analytical system. In this paper, the influence of different parameters for headspace SPME is presented. The volatiles (belonging to ester, terpene and alcohol classes) observed in apple juice, obtained from concentrate in Romania, are common compounds in these types of matrices. The total amount of esters, terpenes and alcohols provide important information about the quality of apple juices. The concentration of total esters was found to be low (63 µg/L), which suggests that the aroma recovering process is insufficient. In the paper were identified 12 terpene natural compounds, with odor activities. The high amount of 3-hexen-1-ol found in the sample, is a clear indication that the studied juice is a processed product, not a fresh single strength apple juice.

Keywords: volatile aroma/flavor profile, apple juice, SPME, GC-MS 

 
         
     
         
         
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