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About 35 volatile compounds have been detected in canned Malayan pineapple and 18 of these have been identified by the gas chromatographic analysis of headspace vapours using columns containing polyethylene glycol 400, di‐(2‐cyanoethyl) ether and polypropylene glycol. A new method of sampling headspace vapours is described. Peaks in the chromatograms were classified by subtraction with group reagents, namely dimedone, hydroxyammonium chloride and alkaline hydroxyammonium chloride, which removed aldehydes, all carbonyl compounds, and esters and carbonyl compounds respectively. Individual compounds were identified by their relative retentions on three different stationary phases.
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Howard et al. (1967) studied this question.
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