Optimize the smell, taste, appearance or texture of your product. Understand the changes during shelf life by unravelling the molecular nature of aroma.
|The Challenge||Our strategy|
The compounds to be determined by GC-MS were those shown in the table below. The results of this project made it possible to classify different types of strawberries according to their composition of volatile aromatic molecules.
Table 1. Compounds to be determined in strawberry samples.
Figure 2. Chromatogram obtained in Full Scan mode from the analysis of a mixture of the compounds of interest (A). Extended section of the chromatogram (B). The numbers indicated correspond to the compounds listed in Table 1.