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Lemon Oil Analysis. 3. Rapid; Capillary Gas Chromatography With Combined flow and Temperature Programming
Author(s) -
MacLEOD WILLIAM D.
Publication year - 1968
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.1365-2621.1968.tb03646.x
Subject(s) - capillary gas chromatography , flavor , gas chromatography , chromatography , capillary action , chemistry , flow (mathematics) , analytical chemistry (journal) , materials science , mathematics , food science , composite material , geometry
SUMMARY– Without preliminary treatment, cold‐pressed lemon oil was gas chromatographed on a 100‐ft temperature and flow programmed capillary in 10 min. Twenty important volatile flavor constituents were identified and approximately 40 more were detected. The speed and convenience of this procedure suggest use in general survey applications.