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certain aldehydes when compared to esters and hydrocarbons. Table 1 compares the relative amounts of a mixture of flavor chemicals extracted from the head-space above an aqueous solution containing 10 ppm of each compound. For this example, 0.5 mL of the solution was contained in a 4-mL vial maintained at 55°C without stirring, and without the addition of salt. After an appropriate time to allow for equilibration of the headspace, the mixture was analyzed by suspending each fiber above the surface of a solution for 10 minutes before gas chromato-graphic analysis using a flame ionization detector. The peak areas obtained for

Table 2 Relative GC Peak Areas of a Flavor Mixture Obtained by Direct Split Injection and by Different SPME Sampling Methods

Relative peak area %

Table 2 Relative GC Peak Areas of a Flavor Mixture Obtained by Direct Split Injection and by Different SPME Sampling Methods

Relative peak area %

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