Use of capillary gas chromatography/sensory analysis as an additional tool for sampling technique comparison in peach aroma analysis

Capillary GC/sensory analysis was used to judge if dynamic headspace on sliced pulp and on intact fruit, and solvent extraction could collect the “character impact” and the “contributory” aroma compounds in peaches. Capillary GC/sensory data showed that the headspace techniques selectively recovered the “contributory” volatile compounds, which are strictly related to the characteristic odor of the various peach cultivars, whereas solvent extraction better quantified the “character impact” compounds (lactones).