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By Ray Marsili

The most recent advances in mass spectrometry, pattern instruction, gasoline chromatography and digital nostril expertise for meals, beauty, and pharmaceutical purposes.

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H. Parliment, ‘‘Sample Preparation Techniques for Gas-Liquid Chromatographic Analysis of Biologically Derived Aromas,’’ in Biogeneration of Aromas (T. H. Parliment and R. ), American Chemical Society, Washington, DC, 1986, p. 34. 2. G. Wasserman, H. Stahl, W. Rehman, and P. , Vol. 6, John Wiley and Sons, New York, 1993, p. 793. 3. W. Jennings and M. Filsoof, Comparison of sample preparation techniques for gas chromatographic analysis, J. Agric. Food Chem. 25:440 (1977). 4. C. Weurman, Isolation and concentration of volatiles in food odor research, J.

Dooper, Rapid analysis of volatile compounds in food products by purge and cold-trapping capillary gas chromatography, Progress in Flavor Research (J. ), Elsevier Science Publishers B. , Amsterdam, 1984, p. 523. 17. D. Robertys and W. C. C. 10:244 (1987). 18. G. Blanch, G. Reglera, M. Herriaz and J. Tabera, Comparison of different extraction methods for the volatile components of grape juice, J. Chromatogr. Sci. 29:11 (1991). 19. R. Marsili, Measuring volatiles and limonene-oxidation products in orange juice by capillary GC, LC GC 4:358.

Static Headspace Sampling If a complex material, such as a piece of food, is placed into a sealed vessel and allowed to stand, some of the more volatile compounds in the sample matrix will Headspace-Gas Chromatographic Techniques 27 leave the sample and pass into the headspace around it. If the concentration of such a compound reaches about 1 ppm in the headspace, then it may be assayed by a simple injection of an aliquot of the atmosphere in the vessel. How much compound enters the headspace depends on several factors, including the amount of it in the original sample, the volatility of the compound, the solubility of that compound in the sample matrix, the temperature of the vessel, and how long the sample has been inside the vessel.

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