Dynamic headspace gas chromatography

Arabin, A., Jacobsson, S., Hagman, A., and Ostelius, J. (1986), Studies on contamination of intravenous solutions from poly(vinyl chloride) bags with dynamic headspace gas chromatography-mass spectrometry and gradient liquid chromatography diode array techniques, Int. J. Pharm., 28,211-218. 

VOLATILE LIPID ANALYSIS UTILIZING DYNAMIC HEADSPACE GAS CHROMATOGRAPHY... 

Figure 1 Gas flow scheme of dynamic headspace gas chromatography system.

Westendorf, R.G. "Trace Analysis of Volatile Organic Compounds in Foods by Dynamic Headspace Gas Chromatography" presented at the 35th Pittsburgh Conference on Analytical Chemistry and Applied Spectroscopy Atlantic City, N.J. March, 1984. 

Campo, E., Ferreira, V., Escudero, A., and Cacho, J. (2005). Rrediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data. 

The most detailed smdies on the flavor of fish oil in recent years were probably those of Hsieh et al. (78, 79), Lin et al. (80), and Lin (81). In their studies, a series of alkanals, alkenals, alkadienals, and alkatrienals were determined by dynamic headspace gas chromatography-mass spectrometry in cmde menhaden oils (Table 11). Most of these aldehydes contributed to the characteristic oxidized oily odors, such as green grassy, waxy, and rancid in the crude oils. Alkatrienals, i.e., nonatrienal and decatrienals, were also found at ppb levels in the dynamic headspace of the crude oils. 2-fraM5,4-frflMi,7-cA-Decatrienal, 2-fra 5,4-d5,7-di-decatrienal,... 

Table 3.2 Headspace analysis of oxidized soya bean oil (peroxide value 9.5) by three methods direct injection, dynamic headspace gas chromatography (HSGC) and static HSGC. OlOOH = oleic acid hydroperoxide LoOOH = linoleic acid hydroperoxide LnOOH = linolenic acid hydroperoxide.

From Karahadian and Lindsay (1989). Deodorized cod Uver oil samples were stored under fluorescent light at 21°C, and aliquots were analysed for volatiles by dynamic headspace gas chromatography (see Chapter 5). 

Table 5.6. Potent volatile compounds identified in fish oil enriched milk stored at 2°C by dynamic headspace gas chromatography-mass spectrometry/gas chromatography-olfactometry ...

Table 11.15. Volatile compounds analysed by dynamic headspace gas chromatography in milk products purge and trap (PT) vs solid phase microextraction (SPME) ...

MG Moshonas, PE Shaw. Dynamic headspace gas chromatography combined with multivariate analysis to classify fresh and processed orange juices. J Essent Oil Res 9 133-139, 1997. 

D. M. Wyatt, Dynamic headspace gas chromatography/mass spectrometry technique for determining volatiles in ambient stored vegetable oils, J. Chromatogr. Sci. 25 257 (1987). 

P. Werkhoff and W. Bretschneider, Dynamic headspace gas chromatography concentration of volatile components after thermal desorption by intermediate cryofo-cusing in a cold trap. II. Effect of sampling and desorption parameters on recovery, J. Chromatogr. 488 (1987). 

Liquid-liquid extraction has a counterpart for the determination of VOCs in the technique known as static or equilibrium headspace sampling. The technique is most often combined with the determinative step and is often referred to as static headspace gas chromatography, abbreviated HS-GC. The principles that underlie this technique will be outlined in this section. The decision to measure VOCs in the environment by either HS or purge and trap (P T or dynamic headspace) represents one of the ongoing controversies in the field of TEQA. This author has worked in two different environmental laboratories in which one used P T as the predominant technique to determine VOCs in the environment and the other used HS-GC. 

Bylaite., E., Meyer., Anne S., (2006). Characterization of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques. Eur Food Res Technol, 222,176-184. 

Finally, there are analyses within forensic science, where static headspace gas chromatography can be used as a part of a more complex analysis as fire debris analysis (Ren Bertsch, 1999 Sandercock, 2008), where the static headspace analysis provides complementary information to that provided by dynamic headspace techniques, for the determination of amphetamines and methamphetamines by the addition of potassium carbonate to transform the amine of the stimulant in its unprotonated, volatile form (Seto, 1994), and more recently, the study to substances produced during corpse decomposition (Statheropoulos, et al., 2005 Swann, et al., 2010), where different types of separation techniques are used to characterize the compounds produced in the decomposition and determine how they are produced. 

In Chapter 3 Ulberth outlines the theory and practice of static headspace gas chromatography. He then considers the analysis of volatile lipids in the study of the digestive tract and in nutritional physiology. Equally important is the contribution headspace analysis can make in the study of oxidative rancidity. Ulberth contrasts static headspace gas chromatography with dynamic headspace analysis. 

Bianchi, F., Careri, M., and Musci, M. (2005). Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey Characterisation of aroma compounds by dynamic headspace extraction and gas chromatography-mass spectrometry. Food Chem. 89,527-532. 

Bianchi AP, Vamoy MS, Phillips J. 1991. Analysis of volatile organic compounds in estruarine sediments using dynamic headspace and gas chromatography mass spectrometry. J Chromatogr 542 413-450. 

J., Gonzalez-Castro, M.J., De La Cruz Garcia, C. Determination of volatile 4.36 components in fresh, frozen, and freeze-dried Padron-type peppers by gas chromatography-mass spectrometry using dynamic headspace sampling and 4.37 microwave desorption. J. Chromatogr. 

The volatile constituents of canned Black Perigord Truffles (Tuber Melanosporum) were analysed by dynamic headspace concentration gas chromatography - mass spectrometry. A total of 36 compounds were identified and described for the first time as canned black truffle aroma constituents. The modification of flavor and the possible formation of the compounds due to the heating treatment are discussed. 

Louisiana crayfish (Procambarus clarkii) and blue crab (Callinectes sapidus) were analyzed for volatile flavor ccnponents. Dynamic headspace sampling, capillary column gas chromatography, mass spectrometry and chromatography-coupled aroma perception were used for characterization. 

This paper discusses initial results obtained fran analysis of the volatile components of the tail meat and the hepatopancreas of boiled crayfish and the volatile caiponents fran pasteurized crafcmeat samples using a procedure of combined dynamic headspace sampling, capillary column gas chromatography and mass spectrometry. 

J. M. F. Douse, Dynamic Headspace Method for the Improved Clean-up of Gunshot Residues prior to the Detection of Nitroglycerine by Capillary Column Gas Chromatography with Thermal Energy Analysis Detection, Journal of Chromatography 464 (1989) 178. 

---