Dynamic headspace gas chromatography: concentration of volatile components after thermal desorption by intermediate cryofocusing in a cold trap

Werkhoff, P.; Bretschneider, W.

doi:10.1016/s0021-9673(01)81750-7

Cited by 51 publications

(15 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The physical principle of this sample preparation method is to strip the volatile flavor compounds from the headspace above the foods by a stream of air or inert gas (7,8). This flavor isolation procedure has been used successfully by Buttery and co-workers (9,10) for the analysis of tomato paste and tortillas .The method has also been used quite often for the analysis of blossoms.…”

Section: Simultaneous Distillation-extraction Methods At Ambient Pressmentioning

confidence: 99%

The Importance of the Vacuum Headspace Method for the Analysis of Fruit Flavors

Güntert¹,

Krammer²,

Sommer³

et al. 1998

ACS Symposium Series

Self Cite

View full text Add to dashboard Cite

The Vacuum Headspace Method is a very gentle work-up procedure especially suited for the analysis of fruits. Comparison of the Simultaneous Distillation-Extraction Method, the Dynamic Headspace Method, and the Vacuum Headspace Method shows clearly the superior performance of the latter with respect to the sensory impression of the resulting extracts. Sensory evaluation of the vacuum headspace extracts of various fruits (e.g., passion fruit, strawberry, pear, peach, raspberry, cherry) leads to very fruit-typical descriptions. Consequently, the qualitative and quantitative flavor patterns of the analyzed fruits represent the genuine fruit flavors very well.The comparison of the different work-up procedures is explained in detail. Moreover, the volatile constituents of various analyzed fruits are shown and discussed. The importance of individual flavor compounds for the respective fruit flavor is indicated. It is explained how these results can serve as the basis for the composition of a new type of fresh-fruit flavors.The analysis of food flavors has been dramatically improved over the past 30 years, mainly through the invention of new work-up procedures, modern separation techniques (high resolution gas chromatography on fused silica capillaries, high performance liquid chromatography), and more sensitive spectroscopic methods (nuclear magnetic resonance, mass spectrometry, fourier transform infrared spectroscopy) some of them being available as hyphenated techniques (HRGC-MS, HRGC-FTIR). This continuous development has, over the years, led to results and publications about virtually every food flavor. Thousands of flavor compounds have been identified in the different foods and are collected in libraries (7).

show abstract

Section: Simultaneous Distillation-extraction Methods At Ambient Pressmentioning

confidence: 99%

The Importance of the Vacuum Headspace Method for the Analysis of Fruit Flavors

Güntert¹,

Krammer²,

Sommer³

et al. 1998

ACS Symposium Series

Self Cite

View full text Add to dashboard Cite

show abstract

“…The insertion of a condenser improved the overall quality of the chromatographic signal, but caused major changes in the chromatographic profile of the cheese. Werkhoff and Bretschneider (1987) used a reflux condenser cooled to between +5 and +10 1C, limiting the loss of analytes but increasing water uptake from the trap.…”

Section: Water Interferencesmentioning

confidence: 99%

Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Pillonel

Bosset

Tabacchi

2002

LWT - Food Science and Technology

120

View full text Add to dashboard Cite

“…37 These investigations were even reported in the New York press. '38 As mentioned earlier, 56 Werkoff and co-workers described a method for the analysis of volatile components, for example from rose flowers. Recently, Flament et used E-HS for trapping the volatiles from different types of ornamental roses; the trapped components were then analysed by multidimensional-multidetection GC.…”

Section: S Persica L) '' 'mentioning

confidence: 99%

Review headspace‐gas chromatographic analysis of medicinal and aromatic plants and flowers

Bicchi¹,

Joulain²

1990

Flavour & Fragrance J

View full text Add to dashboard Cite

This article reviews papers published during the period 1982‐88 on the headspace of medicinal and aromatic plants and flowers. Articles reported in Chemical Abstracts, the bibliography section of the Journal of Chromatography and Analytical Abstracts are discussed. Considering the large number of publications on this topic which have appeared in the literature over this period, we apologize in advance for any articles which may have been overlooked. Flower headspace analysis is treated as an especially dedicated subject, considering the peculiarity and specificity of this topic.

show abstract

Dynamic headspace gas chromatography: concentration of volatile components after thermal desorption by intermediate cryofocusing in a cold trap

Cited by 51 publications

References 41 publications

The Importance of the Vacuum Headspace Method for the Analysis of Fruit Flavors

The Importance of the Vacuum Headspace Method for the Analysis of Fruit Flavors

Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Review headspace‐gas chromatographic analysis of medicinal and aromatic plants and flowers

Contact Info

Product

Resources

About