HEADSPACE SAMPLING METHODS FOR THE VOLATILE COMPONENTS OF GARLIC (ALLIUM-SATIVUM)

被引：6
|
作者：
PINO, JA
机构：
[1] Food Industry Research Institute (IIIA), Havana, CP 19 200, Carretera Guatao Km 3 1/2, Lisa
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 59卷 / 01期
关键词：
HEADSPACE; GARLIC; VOLATILES;
D O I：
10.1002/jsfa.2740590120
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The suitability of dynamic headspace for isolating the volatiles of garlic for subsequent GC analysis was evaluated. Volatile trapping followed by solvent or thermal desorption was performed with different adsorbent traps. Dynamic headspace analysis by thermal desorption performed with Tenax GC gave the best results in terms of recovery and concentration of volatiles.
引用
收藏
页码：131 / 133
页数：3
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