Headspace samples, vapor examination

The first preliminary work in which vapor examination of headspace samples was used for the analysis of traces of accelerants was reported by Midkiff and Washington in 1972 (180). Since then many studies have been performed in regard to heating conditions, container size, sample size, the effect of water, the degree of interference from pyrolysis products, and the chromatographic conditions, including the type and dimension of column. 

Considerable effort has been made to examine the volatiles and trace components that contribute to food flavors. Sone early techniques for measuring the volatile components in food products by gas chromatography consisted of analyzing headspace vapors to detect vegetable and fruit aromas (5) and volatiles associated with other food materials ( ). AlTo, sample enrichment has been used in the analysis of Tome food products. However, these techniques require steam distillation or extraction and concentration, or both, before the volatile mixture can be introduced into a gas chromatograph (, 9, 10). Besides being... 

Roemer, E. and U. Hackenberg Mouse skin bioassay of smoke condensates from cigarettes containing different levels of cocoa Food Addit. Contam. 7 (1990) 563-569. Roeraade, J. and C.R. Enzell Tobacco chemistry. 14. Sampling, concentration, and examination of tobacco headspace vapors J. Agr. Food Chem. 20 (1972) 1035-1039. 

---