Chemistry of foods and beverages: Recent Developments by George Charalambous

By George Charalambous

Chemistry of meals and drinks: fresh developments.

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Finally an automated HSGC s y s t e m , besides p e r m i t t i n g the totally unattended a n a l y s i s of a large number of s a m p l e s , i m p r o v e s the r e p r o d u c i bility of q u a n t i t a t i v e d a t a because the risk of m a n u a l e r r o r s in c o n d i t i o n i n g , sample w i t h d r a w a l and injection is m i n i m i z e d . II. INSTRUMENTATION This paper p r o p o s e s a high resolution gas c h r o m a t o g r a p h i c system for automatic head space a n a l y s i s (Fig.

A commercial blender A (Braun MX 32, G e r m a n y ) , in which all plastic parts have been changed to Teflon, was adapted with a glass flange Β and fitted with a three-necked flange cover. During sampling helium gas was supplied through C. The cover was fitted with a splash head D, with dump valve E, which was necessary to exchange the contaminated air inside the blender (volatile organic air pollutants) by helium before sampling. The splash head Ε was connected to the adsorber F. Niceas Schamp and Paul Dirinck 32 Ε - G hol 0 H τ*.

Flavor is mostly an integrated response to a complex mixture of volatile and nonvolatile constituents. By sniffing the effluent one deals with a differential response of separated compounds. , GC-MS a n a l y s e s ) . A third major problem is obtaining a flavor mixture which reflects the composition of volatiles that we unconsciously send to the nose while eating our foodstuffs. Before injection into the gas Chromatograph enrichment of volatiles and separation from water and nonvolatile material is necessary.

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