Steam volatile components from roasted Spanish peanuts were fractionated by preparative gas chromatography. Individual fractions were analyzed on a Carbowax 20M 500-ft X 0.03-in. i.d. open tubular gas chromatographic column coupled to a mass spectrometer. The following compounds are among those reported for the first time from roasted

PRESSURE COOKED PORK LIVER eliminate matrix interferences, the analysis is fairly rapid and reliable, at least 4-5 times more rapid than the accepted atomic absorption method of the AOAC (1973).

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J o h n P. W a l r a d t , R o b e r t C. Lindsay,' a n d L e o n a r d M. Libbe'y Volatile components were isolated from popcorn which was popped conventionally in oil and without oil in a microwave oven. Techniques employing popper headspace gas entrainment and vacuum steam distillation of a slurry of ground popped corn were used. The aqueous condensate and vacuum distillate were extracted with diethyl ether, and concentrated ether extracts were analyzed by a coupled gas chromatograph-mass spectrometer utilizing packed and capillary columns. Thirty-six com-

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