Quantitative analysis of the volatile aroma components of pepino fruit by purge‐and‐trap and gas chromatography

A system specifically designed for the analysis of volatile organic compounds in water, called the purge‐and‐trap sample concentrator, has been set up to quantify the volatile aroma constituents of fruits. The technique shows some advantages over other conventional and new methods. The quantification of the major volatile compounds (3‐methyl‐2‐buten‐1‐ol, 3‐methyl‐3‐buten‐1‐ol and their acetates) of different pepino fruit samples has been performed using the purge‐and‐trap method. Relationships between the volatile content and the characteristics of fruits have been established.