The analysis method of aroma volatile compounds in tomato by solid phase microextraction(SPME)
In addition to the four basic flavors-sweet,sour,salty,and bitter-that humans recognize in foodstuffs,aromas also have an important influence on people's choice of foods.The aim of this study was to establish an analysis method of aroma volaitels in tomato fruit by SPME with gas chromatography.The suitable SPME fiber was CW/DVB.The absorption condition was 25min and 40℃.The desorption time of SPME on GC was 4min.The quantity of tomato sample in vial was 6g.GC method: A polar capillary column was used,with programmed column temperature and splitless injection.