Gas-chromatographic analysis of dilute aqueous systems

Jennings, Walter; Nürsten, Harry E.

doi:10.1021/ac60248a032

Cited by 31 publications

(11 citation statements)

References 9 publications

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“…Activated carbon is one of the earlier adsorbents used for the trapping of flavors from headspace vapors (Tang and Jennings 1967;Jennings and Nursten 1967). Activated carbon will strongly adsorb nonpolar substances yet only weakly adsorb water vapor.…”

Section: Headspace Concentrationmentioning

confidence: 99%

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Flavor Analysis

Reineccius¹

1995

Source Book of Flavors

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Section: Headspace Concentrationmentioning

confidence: 99%

“…Therefore, overloading of the adsorbent will result in atypical GC profiles. Adsorbed flavor compounds may be desorbed from the charcoal by either thermal desorption (Paillard 1965) or solvent extraction (Grab 1973;Jennings and Nursten 1967).…”

Section: Headspace Concentrationmentioning

confidence: 99%

Flavor Analysis

Reineccius¹

1995

Source Book of Flavors

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“…Since appreciable diffusion occurs in these precolumn systems, the quantity of head space vapors that can be used is severely limited. Jennings et al (14) substituted charcoal in the gas-solid chromatographic step of the method proposed by Scott et al (11) and devised a technique for concentration of volatiles from large vapor samples containing high quantities of water vapors. Walls (12), Dhont et al (13) and Heinz et al (10) used activated charcoal for absorbing volatiles for subsequent analysis.…”

Section: Introductionmentioning

confidence: 99%

“…A modification of Jennings' et al (14) technique was used to concentrate the volatile compounds swept from heated vegetable oil (350 F, oil bath temperature) with purified helium. The purpose of this work was to devise a simple and rapid technique for measuring changes occurring in the volatiles profile of vegetable oil "during processing or storage tests.…”

Section: Introductionmentioning

confidence: 99%

A simple technique for determining the gas liquid chromatography profile of volatile compounds in vegetable oils

Hartman

Rose

andaveer

1971

J Americ Oil Chem Soc

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A simple procedure has been developed for the isolation, concentration and gas liquid chromatographic detection of the volatile compounds in vegetable oils. The votatile compounds are isolated by bubbling purified helium through a measured quantity of vegetable oil heated in an oil bath having a temperature of 350 F. These compounds are collected on activated charcoal and then extracted from the charcoal with carbon disulfide containing an internal standard. The distribution of the volatile compounds is determined with a flame ionization detector. A 400-fold concentration of the volatile compounds is achieved with this procedure. The technique provides good reproducibility (94.3% to 105.5%) and has been successfully used for measuring the increase of volatile compounds in vegetable oils during storage and food production.

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“…Bertsch filal (1974) reported Herbolshelmer's and co-workers use of solvent extraction with n-decane to remove chlorinated hydrocarbons from charcoal traps. Jennings and Nursten ( 1967) found that carbon disulfide was most efficient in extracting volatiles from charcoal. GroD (1971) reported the use of carbon disulfide to extract more than 100 compounds ranging from C 7 to C20 from charcoal.…”

Section: Aflatoxln Analysismentioning

confidence: 99%

The analysis of volatiles in moldy corn and their correlation to mold presence and mycotoxin production

Hyde

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Gas-chromatographic analysis of dilute aqueous systems

Cited by 31 publications

References 9 publications

Flavor Analysis

Flavor Analysis

A simple technique for determining the gas liquid chromatography profile of volatile compounds in vegetable oils

The analysis of volatiles in moldy corn and their correlation to mold presence and mycotoxin production

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