Choice and use of standards for dynamic headspace trapping and application to the analysis of the volatiles of baked potato.
When attempting to quantify the volatile components of a food isolated by dynamic headspace trapping onto an adsorbent, the analyst has to select the most appropriate compounds to use as standards and at which stage of the analysis to add them. Factors to be borne in mind include the volatility of the standard, the response of the GC detector, and whether to add the standard to the sample or to the adsorbent trap. This chapter considers the issues and describes the application of one chosen method to the quantitation of the volatile components of baked potato.
Ames
J M
JM
Department of Food Science and Technology, The University of Reading, Whiteknights, UK.
Duckham
S C
SC
Bakker
J
J
D002138:Calibration; D002849:Chromatography, Gas / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D012015:Reference Standards; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D011198:Solanum tuberosum / Q000737:chemistry*; D013649:Taste; D014835:Volatilization