Free Access
| Issue |
Analusis
Volume 27, Number 10, December 1999
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|---|---|---|
| Page(s) | 864 - 870 | |
| Section | Original articles | |
| DOI | https://doi.org/10.1051/analusis:1999155 | |
Analusis 27, 864-870 (1999)
DOI: 10.1051/analusis:1999155
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.)
Key words: Volatile compounds / cheese / condenser / purge-and-trap / GC-MS.
© EDP Sciences, Wiley-VCH 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. BerdaguéLaboratoire 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.)
Abstract
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