Qualitative identification of volatile compounds in foods and flowers using passive headspace extraction with activated charcoal fabric

Abstract

This study investigates the application of passive headspace analysis to several different foods and flowers and compares these results to other published studies. The method demonstrates the applicability of passive headspace analysis for extraction and qualitative analysis of volatile flavor components of citrus fruits and flower blossoms. The method is simple, inexpensive, fast, and provides an alternative to analysis of volatile flavor and fragrance compounds using solid phase microextraction techniques and other extraction techniques.