USE OF CAPILLARY GAS-CHROMATOGRAPHY SENSORY ANALYSIS AS AN ADDITIONALTOOL FOR SAMPLING TECHNIQUE COMPARISON IN PEACH AROMA ANALYSIS

Capillary GC/sensory analysis was used to judge if dynamic headspace o n sliced pulp and on intact fruit, and solvent extraction could collec t the ''character impact'' and the ''contributory'' aroma compounds in peaches. Capillary GC/sensory data showed that the headspace techniqu es selectively recovered the ''contributory'' volatile compounds, whic h are strictly related to the characteristic odor of the various peach cultivars, whereas solvent extraction better quantified the ''charact er impact'' compounds (lactones).