Headspace Techniques

Headspace techniques can be classified into two types static and dynamic (7). Static headspace encloses the flower for a set period of time, and volatiles col lected at the end of the period are analyzed. Dynamic headspace essentially moves the aroma chemicals continuously from the flower directly to the collecting matrix. The first headspace technique used to collect the scent of a flower was a static technique developed by Dodson and Hill in 1966 (8), who were trying to identify the aroma...

References

Parry, The Chemistry of Essential Oils, Scott Greenwood & Co., Aberdeen University Press, UK, 1899. 2. D. H. Pybus, The history of aroma chemistry and perfumes, The Chemistry of Fragrance Perfume Creativity from Brief to Market Place, ch. 2 (D. H. Pybus and C. S. Sell, eds), Royal Society of Chemistry, Cambridge, UK, 1999. 3. B. D. Mookherjee and C. J. Mussinan, eds., 178th ACS meeting, 1979, Essential Oils, Allured Publishing Company, Wheaton, Illinois, 1981. 4. R. Teranishi, R. E....

Comparing Spme To Classical Sample Preparation Methods

Ground Coffee, Fruit Juice, and Butter-Flavored Vegetable Oil Yang and Peppard 1 studied the recovery of flavor chemicals in espresso-roast ground coffee, fruit juice beverage, and butter-flavored vegetable oil, comparing SPME 100- m PDMS fibers in all cases with other sample preparation methods. a. Solid Espresso-Ground Coffee SPME proved useful for headspace sampling of solid espresso ground coffee, providing results similar to static headspace testing. For both static headspace HS and...