Free Access
| Issue |
Analusis
Volume 27, Number 9, November 1999
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|---|---|---|
| Page(s) | 780 - 785 | |
| Section | Original articles | |
| DOI | https://doi.org/10.1051/analusis:1999144 | |
Analusis 27, 780-785 (1999)
DOI: 10.1051/analusis:1999144
Laboratoire Flaveur, Station de Recherches sur la Viande, INRA de Theix, 63122 Ceyrat, France
(Received March, 31, 1999; revised July, 16, 1999; accepted July, 15, 1999.)
Key words: volatile compounds -- cheese -- purge-and-trap -- dry purge -- GC-MS.
© EDP Sciences, Wiley-VCH 1999
DOI: 10.1051/analusis:1999144
Effect of a dry purge step on the analysis by dynamic headspace - GC-MS of the volatile fraction of a cheese
D. Canac-Arteaga, C. Viallon and J.-L. BerdaguéLaboratoire Flaveur, Station de Recherches sur la Viande, INRA de Theix, 63122 Ceyrat, France
(Received March, 31, 1999; revised July, 16, 1999; accepted July, 15, 1999.)
Abstract
A dry purge procedure was used to eliminate water during the analysis of the volatile fraction of a water-rich cheese, by dynamic headspace-GC-MS. The impact of the duration of this procedure on chromatographic profile was studied for durations ranging from 0 to 50 minutes. A dry purge duration of 3 minutes sufficed to reduce the water peak area and improve the quality of the chromatographic signal. However, the dry purge procedure induced marked modifications to the chromatographic profile of the cheese throughout the range of component polarities.
Key words: volatile compounds -- cheese -- purge-and-trap -- dry purge -- GC-MS.
© EDP Sciences, Wiley-VCH 1999