Summary
A mixed-phase capillary GC column has been designed for the separation of the compounds commonly present in the volatile fraction of cheeses. The design includes the calculation of the optimum phase concentration and the operating conditions. The evaluation of the resulting column indicates that its performance in the qualitative and quantitative analysis of cheese volatile compounds is better than those of other columns coated with a single stationary phase.
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Sanz, J., de Frutos, M. & Martínez Castro, I. Design and evaluation of a mixed-phase capillary column for the gas chromatographic separation of the volatile components of cheese. Chromatographia 33, 213–217 (1992). https://doi.org/10.1007/BF02276185
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DOI: https://doi.org/10.1007/BF02276185