ISSN:
1612-1112
Keywords:
Gas chromatography
;
Non-equilibrium headspace sampling
;
Vegetables and food products
;
Flavour compounds
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Summary Static headspace sampling combined with gas chromatography using open-tubular (capillary) columns for the characterization of the flavour of raw vegetables and some vegetable products is described. In order to avoid alteration of the composition of the volatiles, the sample was thermostated for a short time only. Although equilibrium between vapour and sample was not established the reproducibility of such conditions is demonstrated. Typical chromatograms are given; the most characteristic compounds present were identified by mass spectrometry.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02321434
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