Gas chromatographic analysis of flavour components with correlation isothermal retention indices

✍ Scribed by R.V. Golovnya; V.P. Uraletz

• Book ID: 104144063
• Publisher: Elsevier Science
• Year: 1971
• Tongue: English
• Weight: 525 KB
• Volume: 61
• Category: Article
• ISSN: 1873-3778
• DOI: 10.1016/s0021-9673(00)92384-7

✦ Synopsis

A method was developed to identify compounds under temperature-programmed gas chromatography conditions with the correlation isothermal retention index. The method permits the use of tabulated index values without the use of standards. The correlation isotllermal index was successfully applied for the identification under temperature-programmed gas chromatography conditions of some monocarbonyl compounds in volatile components of fresh salted salmon, sturgeon caviar and salmon roe.

l Translated by V. N. VAGRANSICAYA,