| Abstract: | A comparison of various methods for collecting aroma components of plums using adsorption on Porapak Q indicated that extracts were more representative of components present above the intact fruit if it was loosely packed into the collecting vessel, high gas flows used for purging and the entrained volatiles adsorbed on to gram quantities of Porapak, kept agitated during collection and then desorbed by eluting with ether. Tight packing of fruit and low gas flows during collection led to extracts with fermented aromas and higher concentrations of components associated with microbial action. Heat desorption of volatiles gave poor recoveries of components eluting beyond acetic acid on a Carbowax 20M gas chromatographic column. |
