IDENTIFICATION OF VOLATILE DATE COMPONENTS AND USE OF MULTIVARIATE-ANALYSIS TO DISTINGUISH DATE VARIETIES

Pentane extracts which possessed strong date-like aromas were obtained from three date varieties and analyzed by gas chromatography-mass spe ctrometry. Thirty-six volatile components were identified and only six of these had been found earlier in dates. Many of these components po ssessed aromas and flavors which could contribute to the sensory chara cteristics of dates, suggesting that a combination of volatile compone nts is responsible for the desirable flavor of dates. Headspace gas ch romatographic analysis of fresh dates from each of the three varieties combined with multivariate analysis involving eleven of the known con stituents was used to distinguish differences among the varieties.