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