Effect of a condenser on the analysis by dynamic headspace-GC-MS of the volatile fraction of a cheese

Abstract

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 0°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.

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

“…For example, before desorption, the solid trap can be flushed with an inert dry gas to remove part of the water (dry purge technique) (Canac‐Arteaga, Viallon, & Berdague, ). Another solution is to install a cold‐water trap (condenser at ∼–10 °C) located before the trap to condense the residual water from the sample (condensation technique) (Canac‐Arteaga, Viallon, & Berdagué, ). Other approaches include mixing a hygroscopic salt (such as sodium sulfate, sodium chloride, or potassium carbonate) with the sample (Canac‐Arteaga, Begnaud, Viallon, & Berdagué, ; Valero et al., ; Villaseñor et al., ), or placement of a cartridge with a hygroscopic salt (such as sodium carbonate, magnesium sulfate, or calcium chloride) in front of the trap to eliminate water (Guillot, Fernandez, & Le Cloirec, ).…”

Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese

“…It is well known that the volatile components profile of a cheese appears to be different depending on the technique and methodology used in its study. Some techniques are only able to extract volatile components of low molecular weight, others modify the headspace of the cheese and others are not able to extract certain components (Férnandez-García, 1996; Canac-Arteaga et al 1999; Hannon et al 2007). Furthermore, there are significant differences in relation to the repeatability of many of the techniques and methodologies used.…”

Effect of adding hygroscopic salts on the analysis of the volatile fraction of cheese

“…Several approaches to limit these artefacts have already been tested. They include acting on the sample or the adsorbent [11][12][13][14], inserting a water trap between the sample and the adsorbent [15][16][17][18], modifying injection parameters [19] or selecting a particular type of chromatographic column [20].Water activity in the sample can be lowered simply by mixing in hygroscopic substances such as salts or sugars. To date, many studies have been conducted to evaluate the effect of such substances on the analysis of the volatile fraction of liquids such as apple juice [21], milk [22] or model aqueous solutions [23][24][25][26][27].…”

“…Several approaches to limit these artefacts have already been tested. They include acting on the sample or the adsorbent [11][12][13][14], inserting a water trap between the sample and the adsorbent [15][16][17][18], modifying injection parameters [19] or selecting a particular type of chromatographic column [20].…”