Abstract
The application of solid-phase microextn. (SPME) for the flavor anal. of strawberry and apple fruits was studied. An SPME liq. sampling method based on poly(acrylate)-coated fibers was developed. Immediate thermal desorption of the adsorbed compds. led to the formation of Maillard products due to the high concn. of carbohydrates and amines in the samples, remaining on the surface of the fiber. Artifact formation was significantly reduced by rinsing the fiber with water prior to thermal desorption. on SciFinder (R)
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