Combined headspace aroma extract

The GC-O techniques described above mainly deal with aroma extracts (liquids) isolated from the food. Recently, Guth and Grosch reported a new concept in aroma research using static headspace in combination with GC-O (18). The... 

The aim of GC-0 techniques in food aroma research is to determine the relative odor potency of compounds present in the aroma extract. This method gives the order of priority for identification and thus indicates the chemical origin of olfactory differences (7). The value of the results obtained by GC-O depends directly on the effort invested in sample preparation and analytical conditions. Analysis of an aroma extract by dilution techniques (AEDA, Charm) combined with static headspace GC-O provides a complete characterization of the qualitative aroma composition of a food. However, this is only the first step in understanding the complex aroma of a food. 

Thermal extraction of foods in combination with thermal desorption of the collected volatile headspace constituents, in this reported case of different cheeses varieties, is a viable method for the reproducible aroma characterization. 

Tenax and would be able to collect aroma chemicals with a wide range of polarities. Figure 9 shows the effect of collection time on the aroma chemicals collected. The Zenith trap is capable of collecting sufficient quantities of headspace material in around 5 minutes for quantitative GC/MS analysis. The Zenith trap combines the advantages of SPME and dynamic headspace. It overcomes the problems of fiber fragility, long extraction times, and the need to analyze and combine the results of several SPME fibers. 

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