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Headspace methods for volatile components of cocoa butter

✍ Scribed by Pino, J.

Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
323 KB
Volume
36
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

The suitability of dynamic headspace (DHS) method for isolating the volatile components of cocoa butter for subsequent GC analysis was evaluated. Volatile trapping followed by solvent or thermal desorption was performed with different adsorbent traps. DHS analysis by thermal desorption performed with Porapak Q showed the best results in terms of reproducibility and recovery of volatiles.

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## Abstract The analysis of volatile compounds, and particularly of certain hydrocarbons, __e.g.__ pentane, and some aldehydes, __e.g.__ hexanal, has been used to estimate the degree of oxidation of vegetable oil. We have tested a dynamic headspace technique without heating the sample during the pu