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A Technique for the Study of Lipid‐Soluble Food Flavor Volatiles a, b
Author(s) -
LIBBEY L. M.,
BILLS D. D.,
DAY E. A.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00206.x
Subject(s) - flavor , chemistry , food science , chromatography
SUMMARY A low‐temperature high‐vacuum distillation technique utilizing a molecular still is described. The flavor volatiles are distilled into liquid N 2 traps, transferred to a stainless‐steel helical trap of special design, and then blown into a gas chromatograph. Identification of the flavor volatiles is based on relative specific retention volume and collection of the fractions for analysis by techniques such as mass spectrometry. Results are given for application of the described techniques to study of the lipid‐soluble flavor volatiles of Cheddar cheese.