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.
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© 1963 Society for Applied Spectroscopy Chicago, Illinois
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Jensen, R., Leslie, S.W. (1963). A Technique for the Identification of Volatile Flavor Components in Foods. In: Ferraro, J.R., Ziomek, J.S. (eds) Developments in Applied Spectroscopy. Developments in Applied Spectroscopy, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-8685-8_40
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DOI: https://doi.org/10.1007/978-1-4684-8685-8_40
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-8687-2
Online ISBN: 978-1-4684-8685-8
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