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. 2016 Jan 14;8(1):16. doi: 10.3390/cancers8010016

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© 2016 by the authors; licensee MDPI, Basel, Switzerland.

This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).

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Chromatograms obtained from the SPME-GC-MS analysis of home-made (a) and commercial (b) strawberry jams under the best experimental conditions. The identification peaks were as follows: 1. 2-Methyl-1-penten-3-one, 2. Butyric acid, 3. Hexanal, 4. Furfural, 5. 2,5 dimethyl-4-methoxy-3-(2H)-furanone (mesifurane), 6. 5-Methylfurfural, 7. Benzaldehyde, 8. 2-Acetylfuran, 9. Acetophenone, 10. Nonanal, 11. Phenylacetaldehyde, 12. 2-Methylbutyric acid, 13. 2-Heptanone, 14. Methyl 3-hydroxyhexanoate, 15. Benzyl alcohol, 16. Hexanoic acid, 17. 2-Hexenyl hexanoate, 18. Ethyl 3-hydroxyhexanoate, 19. (−)-α-Terpineol, 20. (+)-α-Terpineol, 21. 2,4-Hexadienoic acid, 22. Isobutyric acid, 23. Furan, 24. 5-Hydroxymethyl-2-furfural, 25. Benzyl acetate, 26. 2,4-Bis(1,1-dimethylethyl)-phenol (BHT), 27. γ-butyrolactone, 28. Methyl 3-hydroxyoctanoate, 29. Farnesol, 30. (−)-Furaneol.