A Technique for the Identification of Volatile Flavor Components in Foods
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.
KeywordsInfrared Analysis Hypodermic Needle Flavor Component Liquid Nitrogen Bath Infrared Spectrogram
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