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A method for the analysis of fruit headspace using a programmed temperature vaporiser (PTV) gas chromatographic injector as an intermediate trap is proposed. The method consists of a purge of the volatile compounds into the PTV glass-liner filled with a packing material of high surface area. The trapped compounds are thermally desorbed in the PTV injector and transferred to the gas chromatographic column. The variables that influence the extraction and transfer processes have been optimised for fruit flavour analysis. Examples of the application of the method to the analysis of bananas, blackberries and raspberries are given.
Ib��ez et al. (Thu,) studied this question.