β Scribed by Richard G. Clark; Denis A. Cronin
No coin nor oath required. For personal study only.
Procedures are described whereby volatile components of flavour concentrates may be trapped upon elution from either packed or capillary gas chromatographic columns on short lengths of glass porous layer open tubular (PLOT) capillaries containing a layer of alumina or Celite 545. The trapped compounds are subsequently released and their aromas evaluated by grinding up the traps in a small quantity of water. Using a multicomponent βsynthetic essenceβ the best results for the combined trapping and release of compounds were obtained with capillaries containing acidβwashed Celite 545. Although the technique is complementary to the conventional method of βsniffingβ eluted peaks it is considerably more versatile than the latter, as it may be used to assess the sensory properties of different separated regions of complete chromatograms after recombination and thus detect interactive and blending effects.
π SIMILAR VOLUMES
## Abstract It is well known that olive oils are the only foods whose legal control must also involve sensory evaluation, and that a harmonised protocol is used for this purpose: EEC regulation 2568/91 and an IOOC trade norm of the 1990s introduced a standard method among those used to assess the q