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Automated analysis of volatile flavor compounds

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 ... [Pg.140]

WESTENDORF Automated Analysis of Volatile Flavor Compounds... [Pg.141]

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. [Pg.148]

See other pages where Automated analysis of volatile flavor compounds is mentioned: [Pg.138]    [Pg.145]    [Pg.176]    [Pg.138]    [Pg.145]    [Pg.176]    [Pg.58]    [Pg.285]    [Pg.138]    [Pg.416]   
See also in sourсe #XX -- [ Pg.177 ]



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