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Fruit Volatile Analysis Using an Electronic Nose
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Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Comparison of the volatile composition of wild fennel samples (Foeniculum vulgare Mill.) from central Spain

M Consuelo Díaz-Maroto1, M Soledad Pérez-Coello, Joaquín Esteban

  • 1Area de Tecnología de los Alimentos, Facultad de Ciencias Químicas (UCLM), Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain. MariaConsuelo.Diaz@uclm.es

Journal of Agricultural and Food Chemistry
|August 31, 2006
PubMed

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Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...