The Column in Gas Chromatography

Poole, Colin F.; Poole, Salwa K.

doi:10.1016/b978-0-444-88492-3.50005-x

Cited by 9 publications

(21 citation statements)

References 471 publications

(341 reference statements)

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“…In general, throughout the shelf-life period, fruit harvested at H2 produced lower emission of total volatile compounds than fruit harvested earlier (H1); this decline varied between 1762%, depending of shelf-life period. However, in the initial measurements, when apples were removed from storage (0 days at 20 C), this decrease was not observed (Tables 1 and 2 Kovats retention index in crossÀlinked FFAP column (Poole and Poole, 1993).…”

Section: Influence Of Different Shelf-life Periods and Maturity Stagementioning

confidence: 92%

“…The straight esters: hexyl acetate, butyl acetate, hexyl butanoate, and butyl hexanoate; branched esters: hexyl 2-methylbutanoate and 2-methylbutyl acetate; and alcohols: 1-hexanol and 1-butanol were all prominent among the identified compounds, accounting for 7784% of total volatile compounds. The importance Kovats retention index in cross-linked FFAP column (Poole and Poole, 1993).…”

Section: Influence Of Different Shelf-life Periods and Maturity Stagementioning

confidence: 99%

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Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

Altisent

Echeverría

Lara

et al. 2009

Food sci. technol. int.

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The aim of this work was to estimate shelf-life potential and understand quality characteristics of ‘Golden Reinders’ apples during ripening after storage under ultra low oxygen (ULO) atmosphere. Fruits, corresponding to two different maturity stages (147 and 155 dafb), were kept at 1 °C in ULO atmosphere (1 kPa O2: 1 kPa CO2) for seven months and subsequently kept at 1 °C in regular air for up to 28 days. Sub-batches were removed weekly and transferred to 20 °C, so that the shelf-life periods at room temperature were 28, 21, 14, 7, and 0 days. Fruit from both maturity stages showed firmness and soluble solids content (SSC) values above the minimum commercial requirements for this variety throughout the post-storage ripening period. However, only earlier harvested fruit maintained high levels of titratable acidity (TA). Production of aroma volatile compounds was low for shorter ripening periods, though it increased progressively as ripeness advanced. Principal component analysis showed the variables that positively influenced acceptability were: octyl acetate, hexyl octanoate, butyl propanoate, propyl pentanoate, and 6-methyl-5-hepten-2-one as aroma volatile compounds; SSC, TA, firmness, and epidermis colour (Hue) as physicochemical parameters; and sourness and sensory firmness as sensory attributes. From a general overview, the optimum shelf-life period for ‘Golden Reinders’ apples would be between 7 and 14 days for both maturity stages.

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Section: Influence Of Different Shelf-life Periods and Maturity Stagementioning

confidence: 92%

Section: Influence Of Different Shelf-life Periods and Maturity Stagementioning

confidence: 99%

Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

Altisent

Echeverría

Lara

et al. 2009

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…The TCD is a universal detector but its sensitivity is limited. Its sensitivity is 400 pg mL −1 and its linear range is 10 5 . The FID relies on ionization of an analyte by a hydrogen/air flame, causing a current to flow, which is amplified to produce a signal.…”

Section: Experimental Techniques Used For Mass Transfer Studiesmentioning

confidence: 99%

“…It is a selective detector for hydrocarbons but responds weakly to many compounds and gases. The FID has a sensitivity of 2 pg C s −1 for all organic compounds over a linearity range of 10 7 . The FID is a destructive detector, as it burns the sample.…”

Section: Experimental Techniques Used For Mass Transfer Studiesmentioning

confidence: 99%

“…Its response is represented as the abundance of individual ion species by measuring the mass/charge ratio ( m / z ) of gas phase ions. A triple quadrupole MS detector's sensitivity can be as low as 4 fg (data sheet from Agilent 7000C Triple Quadrupole GC/MS System) and the range of detection is more than five orders of magnitude . To summarize, Table shows a few important parameters to make a choice of a detector to be coupled to a GC.…”

Section: Experimental Techniques Used For Mass Transfer Studiesmentioning

confidence: 99%

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Techniques to measure sorption and migration between small molecules and packaging. A critical review

et al. 2014

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The mass transfer parameters diffusion and sorption in food and packaging or between them are the key parameters for assessing a food product's shelf-life in reference to consumer safety. This has become of paramount importance owing to the legislations set by the regulated markets. The technical capabilities that can be exploited for analyzing product-package interactions have been growing rapidly. Different techniques categorized according to the state of the diffusant (gas or liquid) in contact with the packaging material are emphasized in this review. Depending on the diffusant and on the analytical question under review, the different ways to study sorption and/or migration are presented and compared. Some examples have been suggested to reach the best possible choice, consisting of a single technique or a combination of different approaches.

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Simultaneous quantification of six flavouring agents in herbal freshness gel toothpaste by gas chromatography

Tiwari,

Sareen,

Sharma

et al. 2023

Flavour & Fragrance J

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There are many methods reported to identify and quantify volatile compounds. Many of them are based on chromatographic techniques, such as high‐performance liquid chromatography (HPLC), gas chromatography with flame ionization detector (GC‐FID), and GC coupled with mass spectrometry (GC–MS). But among all GC‐FID and GC–MS are majorly used for the detection and quantification of volatile compounds. A new gas chromatographic method has been developed for simultaneous determination of six flavouring agents [menthol, benzyl alcohol, methyl salicylate, anethole, menthol carboxamide (WS‐3) and eugenol] in herbal freshness gel toothpaste. All six flavours were separated using a DB‐WAX (Agilent) capillary GC column (30 m × 0.25 mm × 0.25 μm) and flame ionization detector (FID). This method was validated for various parameters such as precision, linearity, accuracy, stability, robustness, limit of detection, and limit of quantification as per ICH guidelines, AOAC internationals Appendix K. All the validation parameters were found to be within acceptable limits. The method was successfully applied for the quantification of all flavouring agents in toothpaste formulations.

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The Column in Gas Chromatography

Cited by 9 publications

References 471 publications

Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

Techniques to measure sorption and migration between small molecules and packaging. A critical review

Simultaneous quantification of six flavouring agents in herbal freshness gel toothpaste by gas chromatography

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