scholarly journals Application of Gas Chromatography in the Analysis of Flavour Compounds in Field Peas

10.5772/34053 ◽  
2012 ◽  
Author(s):  
Sorayya Azarnia ◽  
Joyce I. ◽  
Tom Warkentin ◽  
Linda Malcolmso
Keyword(s):  
Gas Chromatography ◽  
Flavour Compounds ◽  
Field Peas

Recent Development in Analytical Methods for Identification of Off-Flavour Compounds

1983 ◽  
Vol 15 (6-7) ◽  
pp. 161-168 ◽  
Author(s):  
A Veijanen ◽  
M Lahtiperä ◽  
R Paukku ◽  
H Kääriäinen ◽  
J Paasivirta
Keyword(s):  
Gas Chromatography ◽  
Analytical Methods ◽  
Cold Trap ◽  
Model Compounds ◽  
Liquid Form ◽  
Flavour Compounds ◽  
Flame Ionization ◽  
Column System ◽  
Quartz Capillary ◽  
Odorous Substances

The best resolution of individual off-flavour compounds is achieved by glass or quartz capillary gas chromatography. A special two-column system was used by which simultaneous instrumental detection and sniffing (odour desorption) of odorous compounds could be done. The measuring detectors were flame ionization (FID), electron capture (ECD), flame photometric (FPD) and a mass spectrometer (MS). Structural assignments of the odorous substances were done from MS data and verified by model compounds. Before the GC run the sample was collected at the head of the double column using a cold trap device. The sample for analysis was injected in liquid form or, more efficiently, thermally desorbed from an adsorption tube or from different headspace devices with the cold trap on.

Improved determination of flavour compounds in butter by solid-phase (micro)extraction and comprehensive two-dimensional gas chromatography

2005 ◽  
Vol 1086 (1-2) ◽  
pp. 99-106 ◽  
Author(s):  
Mohamed Adahchour ◽  
Jaap Wiewel ◽  
Ramon Verdel ◽  
René J.J. Vreuls ◽  
Udo A.Th. Brinkman
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
Solid Phase Micro Extraction ◽  
Two Dimensional ◽  
Flavour Compounds

The Efficiency and Relevance of Different Concentration Methods for the Analysis of Off-Flavours in Water

1988 ◽  
Vol 20 (8-9) ◽  
pp. 81-89 ◽  
Author(s):  
B. V. Lundgren ◽  
H. Borén ◽  
A. Grimvall ◽  
R. Sävenhed ◽  
B. Wigilius
Keyword(s):  
Gas Chromatography ◽  
Solvent Extraction ◽  
Surface Water ◽  
Organic Compounds ◽  
Flavour Compounds ◽  
Concentration Method ◽  
Preparative Gas Chromatography ◽  
Concentration Methods ◽  
Surface Water Samples

The efficiency of four different concentration methods (stripping with and without addition of salt, XAD-2 adsorption and dichloromethane extraction) for the enrichment of off-flavour compounds in treated and untreated surface water has been evaluated by gas Chromatographic sniffing and by sensory analysis of the concentrated extracts. In general, the extracts obtained by dichloromethane extraction and XAD-2 adsorption contained a larger number of off-flavour compounds than the stripping extracts. Experiments in which the extracts from stripping and dichloromethane extraction were dissolved in odourless water showed that the original odour quality of the water could normally be re-created by both methods. However, for certain surface water samples, the original odour may be re-created from extracts obtained by solvent extraction but not from corresponding stripping extracts, proving that the choice of concentration method can be important. Fractionation of extracts by preparative gas chromatography followed by dissolving of the resulting fractions in odourless water, was found to be a powerful technique for isolating the organic compounds causing the off-flavour of a water sample.

scholarly journals Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique

2003 ◽  
Vol 83 (14) ◽  
pp. 1455-1462 ◽  
Author(s):  
Deborah S Garruti ◽  
Maria Regina B Franco ◽  
Maria Aparecida A P da Silva ◽  
Nat�lia S Janzantti ◽  
Gisele L Alves
Keyword(s):  
Gas Chromatography ◽  
Anacardium Occidentale ◽  
Flavour Compounds ◽  
Gas Chromatography Olfactometry ◽  
Cashew Apple ◽  
Volatile Flavour

Formation and Removal of Off-Flavour Compounds during Ozonation and Filtration through Biologically Active Sand Filters

1988 ◽  
Vol 20 (8-9) ◽  
pp. 245-253 ◽  
Author(s):  
B. V. Lundgren ◽  
A. Grimvall ◽  
R. Sävenhed
Keyword(s):  
Gas Chromatography ◽  
Flow Rate ◽  
Oxygen Supply ◽  
Water Flow Rate ◽  
Biologically Active ◽  
Raw Water ◽  
Sand Filters ◽  
Sand Filter ◽  
Flavour Compounds ◽  
By Products

Formation and removal of off-flavour compounds during ozonation and during filtration through biologically active sand filters have been evaluated by gas chromatography and column sniffing. A well aerated sand filter (0.5 m deep) with a water flow rate of 25 mm/h was able to produce an almost odourless water from a raw water with a strong muddy and earthy off-flavour. Frequently occurring off-flavour compounds, such as geosmin, 2-methylisobomeol, 2,4,6-trichloroanisole, 1-octen-3-one and dimethyl trisulphide, were all effectively removed, provided the oxygen supply was sufficiently high. The removal of colour, however, was not satisfactory. Treatment with ozone removed the colour of the water and caused a dramatic change in odour quality. Certain off-flavour compounds, such as geosmin and 2-methylisobomeol, decreased in concentration, while several other off-flavour compounds, such as octanal, increased in concentration. The ozonation by-products were only partly removed during sand filtration, and the filter effluent had a weak, but noticeable, off-flavour. Chromatographic sniffing indicated that some of the ozonation by-products were, in fact, less amenable to biodegradation than the off-flavour compounds that were removed by ozonation.

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