HEADSPACE ANALYSIS OF AROMA COMPOUNDS USING POROUS ADSORBENTS

被引:1
|
作者
Misharina, Tamara [1 ]
机构
[1] Russian Acad Sci, NM Emanuel Inst Biochem Phys, 4 Kosygin Str, Moscow 119334, Russia
来源
CHEMISTRY & CHEMICAL TECHNOLOGY | 2011年 / 5卷 / 03期
关键词
adsorbent; headspace analysis; quantitative determination; volatile compounds; composition;
D O I
10.23939/chcht05.03.347
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
A novel procedure is developed for the quantitative determination of volatile compounds in the vapour phase over samples. Substances were extracted and preconcentrated from the headspace on porous polymer adsorbents under the conditions of thermodynamic equilibrium, followed by back extraction from the adsorbent using organic solvents. The final monitoring was performed by capillary gas chromatography with an internal standard. The influence of adsorption time and the concentration of substances in an aqueous solution on the degree of extraction were also studied; linear correlations between the quantities of substances in the gas and aqueous phases were found. The method was used for the determination of volatile substances in the gas phase over liquid and solid matrixes of different composition.
引用
收藏
页码:347 / 354
页数:8
相关论文
共 50 条
  • [1] Aroma compounds - Proteins interaction using headspace techniques
    Jouenne, E
    Crouzet, J
    HEADSPACE ANALYSIS OF FOODS AND FLAVORS: THEORY AND PRACTICE, 2001, 488 : 33 - 41
  • [2] Application of headspace analysis to the study of aroma compounds-lipids interactions
    Druaux, C.
    Le Thanh, M.
    Seuvre, A.-M.
    Voilley, A.
    JAOCS, Journal of the American Oil Chemists' Society, 1998, 75 (02): : 127 - 130
  • [3] Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)
    Elmore, JS
    Nisyrios, I
    Mottram, DS
    FLAVOUR AND FRAGRANCE JOURNAL, 2005, 20 (05) : 501 - 506
  • [4] Application of headspace analysis to the study of aroma compounds-lipids interactions
    Druaux, C
    Le Thanh, M
    Seuvre, AM
    Voilley, A
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1998, 75 (02) : 127 - 130
  • [5] Analysis of Aroma Compounds of Heated Fats from Wagyu Beef and Other Cattle Using Headspace SPME
    Migita, Koshiro
    Takahama, Yuka
    Takahagi, Yasushi
    Sugiyama, Naoya
    Kikuchi, Keisuke
    Matsuishi, Masanori
    Okitani, Akihiro
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2012, 59 (03): : 127 - 138
  • [6] ADSORBENTS FOR THE RECOVERY OF AROMA COMPOUNDS IN FERMENTATION PROCESSES
    KRINGS, U
    KELCH, M
    BERGER, RG
    JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, 1993, 58 (03) : 293 - 299
  • [7] Headspace Trap GC-MS analysis of hop aroma compounds in beer
    Schmidt, C.
    Biendl, M.
    BREWING SCIENCE, 2016, 69 (1-2): : 9 - 15
  • [8] Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds
    Whiton, RS
    Zoecklein, BW
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2000, 51 (04): : 379 - 382
  • [9] Study of interactions between aroma compounds and acacia gum using headspace measurements
    Savary, Geraldine
    Hucher, Nicolas
    Petibon, Odile
    Grisel, Michel
    FOOD HYDROCOLLOIDS, 2014, 37 : 1 - 6
  • [10] Determination of beer aroma compounds using headspace solid-phase microcolumn extraction
    Hrivnak, Jan
    Smogrovicova, Daniela
    Nadasky, Pavol
    Lakatosova, Jana
    TALANTA, 2010, 83 (01) : 294 - 296