ISSN:
0935-6304
Keywords:
Headspace GC
;
On-column injection
;
Room temperature sampling
;
Chemistry
;
Analytical Chemistry and Spectroscopy
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
Notes:
Formation of volatiles in onion varieties, aging of coffee, and the quality of birch syrup were studied by using near room temperature headspace GC-MS analysis. Accurate volumes (1-500 mL) of the gaseous samples were introduced into the capillary column either by a syringe or by sucking with a pump. The standard deviation of the contents was typically 1-7% depending on the foodstuff and the compound. The ratio of 2,3-butanedione to 2-methylfuran decreased during the storage of coffee and was a typical measure of aging. Analysis of even the very polar 2,5-dimethyl-4-hydroxy-3(2H)-furanone in the headspace of birch syrup was possible. The distribution patterns of the sulfur-containing volatiles generated by crushed onions were close to each other in different varieties. The rate of the total formation of the compounds varied from cultivar to cultivar.
Additional Material:
5 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/jhrc.1240120311
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