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Application of Large Bore Coated (LBC) Columns to Flavor Analysis of Beverages and Confections
Author(s) -
HUSSEIN M. M.,
MACKAY D. A. M.
Publication year - 1981
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.1365-2621.1981.tb02988.x
Subject(s) - chromatography , solvent , chemistry , sparging , nitrogen , materials science , organic chemistry
ABSTRACT A large bore coated (LBC) column consisting of 25 ft ×¼ in. o.d. aluminum tubing internally coated with silicone rubber can extract flavors from beverages and dissolved confections. The beverage or solution is simply poured through the column. The column is washed with water, dried with nitrogen, and the trapped organics transferred with heat and nitrogen to a porous polymer pre‐column sized to fit the tube oven attached to the injector of the gas chromatograph. A model system of peppermint oil at 2.5 ppm in water showed that quantitative recovery of components in the ppb range was possible. Recovery factors were investigated, revealing interference from colloidal systems as in milk and beer. The LBC column method for flavors in carbonated beverages was compared with solvent extraction and nitrogen sparging methods. Results were comparable.