Volume 27, Number 10, December 1999
|Page(s)||864 - 870|
Effect of a condenser on the analysis by dynamic headspace-GC-MS of the volatile fraction of a cheeseD. 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 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
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