Capillary headspace - gas chromatography for the characterization of the flavour of fresh vegetables |
| |
| Authors: | A Shinohara A Sato H Ishii N Onda |
| |
| Institution: | (1) Central Research Laboratory, Takasago International Corporation, 36-31, 5-chome, Kamata, Ohta-ku, 114 Tokyo, Japan;(2) Perkin-Elmer Japan Co., Ltd., 8-4, 2-chome, Kitasaiwai, Nishi-ku, 220 Yokohama, Japan |
| |
| Abstract: | 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.
Enlarged text of a poster presented at the Twelfth International symposium on Capillary Chromatography, September 11–14, 1990,
Kobe, Japan |
| |
| Keywords: | Gas chromatography Non-equilibrium headspace sampling Vegetables and food products Flavour compounds |
| 本文献已被 SpringerLink 等数据库收录！ |
|
