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The quantitative determination of trimethylamine in egg
Author(s) -
HOBSONFROHOCK A.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00888.x
Subject(s) - trimethylamine , chromatography , chemistry , gas chromatography , moisture , food science , environmental chemistry , organic chemistry
Summary A freeze‐drying technique followed by gas chromatography of the distillate is described for the analysis of trimethylamine. The method is routinely applicable at concentrations of 0.05 μg g ‐1 egg using samples of 1.0 g and could be used with other foods of sufficient moisture content.