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Fifteen experimental trials were required to study the three sampling variables plus one trial was replicated on each of the three days of experimentation (see Table I). Stepwise regression was used to build simple, predictive regression equations for each response from all possible terms for a fvill cubic model. 10 was required for an additional term to enter and remain in the regression. 5% of predicted optimum. Design-Expert software (STAT-EASE, Inc. Design-Expert, Minneapolis, M N , 1996) was used to perform the statistical analysis.

The first publication appeared in 1986 by Daniel Joulain (75). Since then it has become an established method for analyzing blossom scents (16-20). More recently, the vacuum headspace technique has been used for flavor analysis of various fruits, such as strawberries, peaches, and cupua$u (21-24). Very recently, Tarantilis and Polissiou reported on the isolation and identification of the flavor compounds of saffron using the vacuum headspace method (25). It also has to be mentioned, a similar method for isolating flavor volatiles was described in the literature many years ago under the name "high vacuum distillation" (26-28).

A. J. Chromatography 1993, 39, 185. 5. Withycombe, D. A . ; Mookherjee, B . ; Hruza, A . Isolation of trace volatile constituents of hydrolyzed vegetable protein via porous polymer headspace entrainment; Academic Press, New York, 1978. 6. ; Salinas, J. Rosen, R. -T. ; Manley, C. , New York, 1993, pp. 37. 7. H. Phytochemistry, 1992, 31, 1203. 8. T. J. Food Sci. 1981, 46, 26. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1998. ch003 37 9. G. Food Technol. 1982, 37, 41. 10. E.

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