Premium
A new technique for trapping and sensory evaluation of flavour volatiles
Author(s) -
Clark Richard G.,
Cronin Denis A.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260718
Subject(s) - chemistry , elution , flavour , trapping , chromatography , capillary action , sniffing , materials science , composite material , food science , ecology , neuroscience , biology
Procedures are described whereby volatile components of flavour concentrates may be trapped upon elution from either packed or capillary gas chromatographic columns on short lengths of glass porous layer open tubular (PLOT) capillaries containing a layer of alumina or Celite 545. The trapped compounds are subsequently released and their aromas evaluated by grinding up the traps in a small quantity of water. Using a multicomponent “synthetic essence” the best results for the combined trapping and release of compounds were obtained with capillaries containing acid‐washed Celite 545. Although the technique is complementary to the conventional method of “sniffing” eluted peaks it is considerably more versatile than the latter, as it may be used to assess the sensory properties of different separated regions of complete chromatograms after recombination and thus detect interactive and blending effects.