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This document analyzes the content of volatile components found in three varieties of strawberry preserves: Polka, Ducat, and Honey. It identifies the different classes of volatile compounds - including esters, aldehydes, acids, lactones, ketones, furan derivatives, terpenes, and aromatic compounds. For each preserve variety, it lists the specific volatile compounds detected and quantifies the amount in mg/kg of each compound and the total amounts in each class. The analysis found differences in volatile pr

Author

zil197608

Language

EN