Automated analysis of volatile flavor

Goals. The primary goal of this work was to adapt new instrumentation to the fully automated analysis of volatile flavor compounds in foods without compromising any other aspect of analytical capability. The goals of this work, in addition to automation, included ... 

WESTENDORF Automated Analysis of Volatile Flavor Compounds... 

A method for the automated analysis of volatile flavor compounds in foods is described. Volatile compounds are removed from the sample and concentrated via the dynamic headspace technique, with subsequent separation and detection by capillary column gas chromatography. With this method, detection limits of low ppb levels are obtainable with good reproducibility. This method has experienced rapid growth in recent years, and is now in routine use in a number of laboratories. 

Headspace analysis involves chromatographing the vapors derived from a sample by warming it in a partially fQled vial sealed with a septum cap. After equilibration under controlled conditions, the proportions of volatile sample components in the headspace above the sample are representative of those in the bulk sample. The headspace vapors, which are under slight positive pressure, are sampled by a modified and automated injection system or gas s)uinge, and injected onto the column (Fig. 3(a)). The procedure is useful for mixtures of volatile and nonvolatile components, such as residual monomers in pol)uners, alcohol or solvents in blood samples (Fig. 3(b)), and flavors and perfumes in manufactured products, as it simplifies the chromatograms and protects the column from contamination by nonvolatile substances. 

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