OILS OF APPLES, FRESH CELERY, FRESH LOVAGE, HONEYSUCKLE AND GINGER POWDER

By concentrating the heads pace components of intact fruits, vegetables and flowers on Tenax GC, followed by thermal desorption and GC-MS, the composition of the volatiles present can easily be studied. The technique may be applied to materials rich or poor in essential oils, yielding exten­ sive information about the aroma compounds. Moreover, owing to the non­ destructive character of the method, repeated sampling is possible. This makes it the method of choice for studying qualitative and quantitative changes in content and composition of the volatiles as function of time, e.g. in physiological and biochemical work.