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Automatic thermal desorption in GC analysis of dairy product volatiles

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Summary

Automatic thermal desorption (ATD) has been evaluated for the analysis of volatile components from dairy products. It has resulted in a fast and reproducible method which needs only a low amount of sample. Volatile components from milk are collected by off-line purging and trapped on cartridges packed which a suitable adsorbent. Cheese samples are submitted to the same process or directly introduced into the cartridges. The desorption step that follows is carried out automatically and on-line with the chromatographic analysis. Repeatability and sensitivity were satisfactory for both types of products.

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Authors and Affiliations

  1. Instituto de Química Orgánica General (CSIC), Juan de la Cierva 3, 28006, Madrid, Spain

    E. Valero, E. Miranda, J. Sanz & I. Martínez-Castro

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  1. E. Valero
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  2. E. Miranda
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  3. J. Sanz
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  4. I. Martínez-Castro
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Valero, E., Miranda, E., Sanz, J. et al. Automatic thermal desorption in GC analysis of dairy product volatiles. Chromatographia 44, 59–64 (1997). https://doi.org/10.1007/BF02466517

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  • DOI: https://doi.org/10.1007/BF02466517

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