D. Ulrich et al., Comparison of two sample preparation techniques for sniffing experiments with broccoli (Brassica oleracea var. italica Plenck), NAHRUNG, 42(6), 1998, pp. 392-394
The suitability of the headspace solid phase microextraction (HS-SPME) for
gas chromatography-olfactometry (GC-O) with aroma extract dilution analysis
in comparison to the dynamic head space sampling on a Tenax trap was teste
d exemplarily by the aroma volatiles of fresh broccoli. A high number of od
our sensations in qualitative olfactometry was registered with both sample
preparation techniques. The key aroma compounds of the fresh broccoli mater
ial are represented by high flavour dilution factors with dynamic head spac
e sampling and headspace SPME. The SPME method has found to be a convenient
and fast technique suitable especially for qualitative GC-O. The adsorptio
n selectivity of the fiber and the substance discrimination have to be take
n into account for quantitative use like aroma extract dilution analysis.