The most important factors for the production of characteristic flavors and aromas are the plants.
Floral fragrances are the primary means by which plants attract potential pollinators.
These organic compounds can be identified and used as marker compounds in commercial products. These methods either require large sample sizes, the use of solvents, or considerable time and effort to achieve the analysis. In addition, static headspace techniques are limited to their detection and identification of many organic volatiles and especially the semi-volatile organics. For this study, volatiles organic compounds were purged from several varieties of flowers followed by trapping on an adsorbent resin using a dynamic purge and trap technique. Samples were collected using a Scientific Instrument Services Purge and Trap System.