A Method for Obtaining Reproducible Quantitative Gas Chromatograms of Volatiles Isolated from Foods

Abstract

Statistical interpretation of the gas chromatographic data obtained from volatile flavor compounds isolated from foods requires reproducible gas chromatograms. Injection of the volatiles isolated from frying oils into a high sensitivity gas chromatograph yielded similar but quantitatively different gas chromatograms in consecutive injections. It was found that after the gas chromatographic column has been saturated with the volatiles by repeated injections, qualitatively as well as quantitatively reproducible gas chromatograms can be obtained. © 1973, American Chemical Society. All rights reserved.