Volatiles from Strawberries. I. Mass Spectral Identification of the More Volatile Components

Abstract

SUMMARY An oil with a characteristic strawberry aroma was obtained from the condensate from the jam‐making process. Programmed‐temperature capillary gasliquid chromatography (PTCGLC) showed the oil to be a very complex material of more than 150 components. A fast‐scan mass spectrometer was used to analyze the material as it was eluted from the PTCGLC equipment, and some of the more volatile compounds identified are reported.