Analysis of the headspace of foodstuffs near room temperature

✍ Scribed by Kallio, H. ;Leino, M. ;Salorinne, L.

• Publisher: John Wiley and Sons
• Year: 1989
• Tongue: English
• Weight: 375 KB
• Volume: 12
• Category: Article
• ISSN: 0935-6304
• DOI: 10.1002/jhrc.1240120311

✦ Synopsis

Formation of volatiles in onion varieties, aging of coffee, and the quality of birch syrup were studied by using near room temperature headspace GC-MS analysis. Accuratevolumes (1-500 mL) of the gaseous samples were introduced into the capillary column either by a syringe or by sucking with a pump.The standard deviation of the contents was typi~allyl-7~lo depending on the foodstuff and the compound.The ratio of 2,bbutanedione to 2-methylfuran decreased during the storage of coffee and was a typical measure of aging. Analysis of even the very polar 2,5-dimethyl-4-hydroxy-3(2H)-furanone in the headspace of birch syrup was possible.The distribution patterns of the sulfur-containing volatiles generated by crushed onions were close to each other in different varieties. The rate ofthe total formation of the compoundsvaried from cultivar to cultivar.