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Headspace sampling methods for the volatile components of garlic ( Allium sativum )
Author(s) -
Pino J A
Publication year - 1992
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.2740590120
Subject(s) - tenax , thermal desorption , allium sativum , chromatography , chemistry , gas chromatography–mass spectrometry , desorption , solvent , allium , adsorption , gas chromatography , botany , mass spectrometry , organic chemistry , biology
The suitability of dynamic headspace for isolating the volatiles of garlic for subsequent GC analysis was evaluated. Volatile trapping followed by solvent or thermal desorption was performed with different adsorbent traps. Dynamic headspace analysis by thermal desorption performed with Tenax GC gave the best results in terms of recovery and concentration of volatiles.