A Method for the Direct Isolation and Gas Chromatographic Analysis of Milk Flavor Components Using a Programmed Temperature Vaporizer

Abstract

A simple and sensitive method has been developed for the analysis of the volatile flavor components of milk. The volatiles are purged from samples at low temperature and then concentrated in the liner of a programmed temperature vaporizer; the liner is packed with porous polymers. Subsequently, on-line thermal desorption and capillary gas chromatography are used for analysis. The variables have been optimized by using the simplex optimization technique. To illustrate its potential usefulness, the proposed method has been applied to the differentiation of milks that were subjected to heat treatments.