Comparison of the aroma of a food with its gas chromatographic headspace profile using multivariate analysis

摘要: Abstract Extracts of commercial brands orange juice were prepared by sweeping the headspace onto an adsorbent trap, using different volumes carrier gas, temperatures and juice. The contents trap desorbed into 1,2-propanediol diluted. aromas these preparations compared with those actual juices sensory analysis, fixed vocabulary profiling. There significant differences between extracts juices, although not significantly affected extraction conditions. results show that more attention must be given to optimising conditions used for volatiles in sensory/instrumental studies aroma.