Analytical artifacts caused by the presence of water vapor in the headspace of food products

Abstract

Artifacts due to water that appear during analysis by purge-and-trap/GC/MS of naturally moist products were reproduced by increasing the relative humidity of the headspace of measuring cell containing dry and low-moisture products (dehydrated beef stock and powdered Parmesan cheese) by means of a piece of moistened glass wool. The changes observed in the chromatographic profiles of the dry products after humidifying the headspace are explained by interactions between volatile compounds, water and the adsorption trap during the purge-and-trap step.