| Abstract: | A technique has been developed for performing headspace GC-MS analysis of volatile components of food, in which the carrier gas flow is reversed during sampling in order to overcome problems caused by the diffusion of substances not retained by the cold trap. Chromatographic profiles of volatile compounds from cheeses, obtained at room temperature, provide confirmation of the validity of the reversed flow technique, and the versatility of the system is evidenced by its successful application to both solid and liquid matrixes: the absence of any discrimination against the various components reveals its efficacy for compounds with a wide range of volatility. Addition of internal standards to the sample enables the use of the technique for quantitative analysis. |
