Download Advances in Flavours and Fragrances: From the Sensation to by Karl A D Swift PDF

By Karl A D Swift

This e-book is a compilation of 16 of the twenty papers awarded on the 2001 RSC/SCI flavours and fragrances convention at Scarman condo, college of Warwick.

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The compounds responsible for the strawberry flavour namely ethyl-2-methylbutyrate (peak 3) and y-decalactone (peak 10) are clearly present. It is surprising that the lipid matrix did not disturb the SBSE enrichment for this quality control application. HSSE is similar to SPME for gaseous samples but uses a larger amount of sorbent. The performance of HSSE is illustrated with the analysis of the aroma carriers in bananas (Figure 4). A slice of 1 g of an unripe and a ripe banana was put in a 250 ml Erlenmeyer and HSSE sampling was performed for 60 minutes using a 55 pl PDMS coated stir bar.

Cryofocussing in a PTV inlet is required to obtain narrow inlet bands in the capillary GC analysis. Typical manipulations in SBSE are illustrated in Figure 1. A. Add stir bar to vial and stir for a given time B. Remove stir bar with forceps and rinse shortly in pure water C. Dry with lint-free tissue D. Introduce stir bar in thermal desorption tube E. Thermally extract F. Thermal desorption unit with rack for twenty stir bars G. Headspace sorptive extraction (HSSE) Figure 1 DifSerent manipulations and devices for SBSE and HSEE For thermal desorption a TDS-2 or a TDS-A system was used (Gerstel GmbH, Mulheim a/d Ruhr, Germany).

In sorptive extraction the silicone rubber polydimethylsiloxane (PDMS) is mostly used as enrichment phase (sorbent). PDMS is also the best known GC stationary phase. g. e. cyclic dimethylsilicones, and can easily be identified and differentiated from target solutes with a mass spectrometer (MS). 28 Advances in Flavours and Fragrances Sorptive extraction has already been studied intensively and forms the basis of the enrichment techniques open tubular trapping (OTT), solid phase microextraction (SPME), and gum phase extraction (GPE) in the breakthrough and equilibrium mode.

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