Advertisement

A Technique for the Identification of Volatile Flavor Components in Foods

  • Reed Jensen
  • Stuart W. Leslie
Conference paper
Part of the Developments in Applied Spectroscopy book series (DAIS, volume 2)

Abstract

Gas chromatography has been successfully employed in the isolation and preliminary identification of volatile components from foods. Pure flavor components have been prepared using a two-step distillation followed by two gas chromatographic units in series. As pure components are eluted from this apparatus, they can be collected for infrared analysis.

Keywords

Infrared Analysis Hypodermic Needle Flavor Component Liquid Nitrogen Bath Infrared Spectrogram 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Society for Applied Spectroscopy Chicago, Illinois 1963

Authors and Affiliations

  • Reed Jensen
    • 1
  • Stuart W. Leslie
    • 1
  1. 1.Armed Forces Food and Container InstituteChicagoUSA

Personalised recommendations