Free Access
Volume 27, Number 10, December 1999
Page(s) 864 - 870
Section Original articles
Analusis 27, 864-870 (1999)
DOI: 10.1051/analusis:1999155

Effect of a condenser on the analysis by dynamic headspace-GC-MS of the volatile fraction of a cheese

D. Canac-Arteaga, C. Viallon and J.-L. Berdagué

Laboratoire Flaveur, Station de Recherches sur la Viande, INRA de Theix, 63122 Ceyrat, France

(Received June 18, 1999; revised November 30, 1999; accepted December 17, 1999.)

The insertion of a condenser in the dynamic headspace - GC-MS analysis circuit allows part of the water contained in a water-rich sample to be condensed. The impact of such a condenser on the chromatographic profiles of a cheese was studied for temperatures ranging from -12 to $0~^\circ$C. The condenser collected the water, but also some of the volatile components of the cheese, irrespective of its operating temperature. Insertion of a condenser improved the overall quality of the chromatographic signal, but caused major changes in the chromatographic profile of the cheese.

Key words: Volatile compounds / cheese / condenser / purge-and-trap / GC-MS.

© EDP Sciences, Wiley-VCH 1999

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.