Application of solid-phase micro-extraction and comprehensive two-dimensional gas chromatography (GC×GC) for flavour analysis |
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Authors: | M Adahchour J Beens R J J Vreuls A M Batenburg E A E Rosing U A Th Brinkman |
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Institution: | (1) Department of Analytical Chemistry and Applied Spectroscopy, Vrije Universiteit, De Boelelaan 1083, 1081 HV Amsterdam, The Netherlands;(2) Unilever Research Laboratory Vlaardingen, Olivervan Noortlaan 120, 3133 AT Vlaardingen, The Netherlands |
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Abstract: | Summary Headspace solid-phase micro-extraction (HS SPME), comprehensive two-dimensional GC (GC×GC), and flame ionization detection
(FID) have been examined for their suitability and compatibility for rapid sampling, separation, and detection of garlic flavour
volatiles. This approach (HS-SPME-GC×GC-FID) is distinctly superior to use of one-dimensional GC, i. e., HS-SPME-GC-FID. Direct
comparison of the experimental results showed that a 10–50-fold increase in sensitivity is obtained, separating power is substantially
enhanced, and the peak capacity is up to ten times higher. As a consequence, much more detailed flavour analysis can be performed;
this results in better information about the aroma-active compounds. |
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Keywords: | Comprehensive two-dimensional gas chromatography Cryogenic modulation Solid-phase micro-extraction Flavours Foodstuffs |
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