Effect of a condenser on the analysis by dynamic headspace-GC-MS of the volatile fraction of a cheese

Abstract

The insertion of a condenser in the dynamic headspace - GC-MS analysis circuit allows part of the water contained in a water-rich sample to be condensed. The impact of such a condenser on the chromatographic profiles of a cheese was studied for temperatures ranging from -12 to 0 °C. The condenser collected the water, but also some of the volatile components of the cheese, irrespective of its operating temperature. Insertion of a condenser improved the overall quality of the chromatographic signal, but caused major changes in the chromatographic profile of the cheese.