APPARATUS AND PROCEDURE FOR REPRODUCIBLE, HIGH-RESOLUTION GAS CHROMATOGRAPHIC ANALYSIS OF ALCOHOLIC BEVERAGE HEADSPACE VOLATILES
Open Access
- 8 July 1977
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 83 (4), 213-219
- https://doi.org/10.1002/j.2050-0416.1977.tb03797.x
Abstract
A readily established method is reported for concentrating headspace volatiles on a bed of the porous polymer, Chromosorb 105. The trapped components are transferred by a desorption technique onto a small plug of SF96 coated support material. The volatiles can then be injected onto a high-resolution gas chromatographic column by a simple process. The apparatus required and the steps involved in the procedure are discussed in detail. The precision of the method for the quantitative determination of alcoholic beverage headspace volatiles is assessed for a range of typical compounds. Examples are given of applications of the technique to the analysis of alcoholic spirits and beverages.Keywords
This publication has 15 references indexed in Scilit:
- Concentration of headspace, airborne and aqueous volatiles on chromosorb 105 for examination by gas chromatography and gas chromatography-mass spectrometryJournal of Chromatography A, 1977
- EFFECT OF SULPHURING ON HOP OIL COMPOSITIONJournal of the Institute of Brewing, 1976
- Some analytical aspects of the chromatographic headspace concentration method using a porous polymerChromatographia, 1974
- Concentration of the headspace volatiles above wine for direct chromatographic analysisJournal of the Science of Food and Agriculture, 1974
- A sample trapping and reinjection technique for use with gas chromatographyJournal of Chromatography A, 1974
- GAS CHROMATOGRAPHIC ANALYSIS OF HEADSPACE VOLATILES OF ALCOHOLIC BEVERAGESJournal of Food Science, 1972
- The chemistry of food flavour. I. Volatile constituents of passionfruit, Passiflora edulisAustralian Journal of Chemistry, 1972
- Volatilities of organic flavor compounds in foodsJournal of Agricultural and Food Chemistry, 1971
- Analysis of the Flavor of Rum by Gas-Liquid Chromatography and Mass SpectrometryJournal of Chromatographic Science, 1970
- Extraction and concentration of volatiles from dilute aqueous and aqueous-alcoholic solution using trichlorofluoromethaneJournal of Agricultural and Food Chemistry, 1969