NDLI: Comparison of two methods based on dynamic head-space for GC-MS analysis of volatile components of cheeses

Content Provider	Springer Nature Link
Author	Valero, E. Villaseõr, M. J. Sanz, J. Martínez Castro, I.
Copyright Year	2000
Abstract	Two methods based in dynamic headspace sampling have been compared for GC/MS analysis of volatile components in hard cheeses (Manchego and other ewe’s milk varieties). In the first approach a purge & trap concentrator allowed volatile on-line determination with reduced sample handling. The second method consisted of a manual device for trapping dinamically purged volatiles, which were then anaysed by using an automatic thermal desorption system, coupled on-line with a GC-MS. The influence of the most significant operating parameters (desorption times, flows and temperatures) on recovery and repeatability was studied for both methods. Automatic purge & trap gave the best sensitivity and repeatability for high valatility components, probably because its on-line operation mode, while the second procedure allowed the determination of a greater number of volatile components and gave better yields for fatty acids and other medium volatility components.
Starting Page	340
Ending Page	344
Page Count	5
File Format	PDF
ISSN	00095893
Journal	Chromatographia
Volume Number	52
Issue Number	5-6
e-ISSN	16121112
Language	English
Publisher	Vieweg Verlag
Publisher Date	2000-01-01
Publisher Place	Wiesbaden
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Gas chromatography-mass spectrometry Dynamic head-space sampling Automatic thermal desorption Cheese volatiles Analytical Chemistry Organic Chemistry Pharmacy Biochemistry Plant Sciences Measurement Science, Instrumentation
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Analytical Chemistry Biochemistry Clinical Biochemistry

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