Free Access
Issue
Analusis
Volume 28, Number 6, July/August 2000
Nitric oxide and superoxide in biological systems
Page(s) 550 - 556
Section Original articles
DOI https://doi.org/10.1051/analusis:2000170
Analusis 28, 550-556 (2000)
DOI: 10.1051/analusis:2000170

Analytical artifacts caused by the presence of water vapor in the headspace of food products

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

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


(Received April 27, 2000; revised and accepted July 25, 2000.)

Abstract
Artifacts due to water that appear during analysis by purge-and-trap/GC/MS of naturally moist products were reproduced by increasing the relative humidity of the headspace of measuring cell containing dry and low-moisture products (dehydrated beef stock and powdered Parmesan cheese) by means of a piece of moistened glass wool. The changes observed in the chromatographic profiles of the dry products after humidifying the headspace are explained by interactions between volatile compounds, water and the adsorption trap during the purge-and-trap step.


Key words: Food products -- volatile compounds -- purge-and-trap -- artifacts and water.


© EDP Sciences, Wiley-VCH 2000

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