کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1210704 | 965394 | 2009 | 7 صفحه PDF | دانلود رایگان |
A headspace sampling method is described for concentrating milk volatiles onto a multi-channel open tubular silicone rubber trap (MCT) for thermal desorption into a GC-FID. Sections of the chromatographic profile, single peaks or combinations of compounds are recaptured with secondary MCTs during a subsequent run. The recaptured aroma is released in a controlled manner by heating the MCT in a portable heating device. An aroma release window of several minutes allows up to six people the opportunity to sniff each aroma fraction more than once. Olfactory results suggest that a synergistic combination of 2-heptanone and 2-nonanone could be responsible for a pungent cheese, sour milk-like aroma. MCTs containing single components or fractions can be desorbed into a GC–MS for compound identification.
Journal: Journal of Chromatography A - Volume 1216, Issue 14, 3 April 2009, Pages 2798–2804