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Rapid instrumental technique for the analysis of volatiles in salad dressing
Author(s) -
Legendre M. G.,
Dupuy H. P.,
Rayner E. T.,
Schuller W. H.
Publication year - 1980
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02662059
Subject(s) - odor , flavor , chromatography , mass spectrometry , gas chromatography , chemistry , gas chromatography–mass spectrometry , inlet , process engineering , environmental science , food science , engineering , organic chemistry , mechanical engineering
A simple, rapid, efficient procedure for analyzing the volatile components in salad dressings is described. A unique inlet system, used in conjunction with gas chromatography and mass spectrometry, provides an objective, tangible profile of volatiles characteristic of the product. The individual components may be identified to qualify more effectively the odor and flavor quality of the specimen.