Rapid and sensitive aroma profiling of strawberries using dynamic headspace sampling and TD–GC–MS

The aroma of strawberries is one of the most complex of all fruits, and has received a good deal of attention, especially from the point of view of identifying the olfactory components that characterise different strawberry varieties.

This application note describes the fast and highly sensitive detection of trace-level aroma compounds in the headspace gas above fresh strawberries.

Sampling is carried out using an easy-to-use microchamber system, with analysis by thermal desorption (TD)–GC–MS.

The use of compound identification software further speeds up the process of aroma profiling.

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