Direct gas chromatographic examination of volatiles in salad oils and shortenings View Full Text


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Article Info

DATE

1973-09

AUTHORS

H. P. Dupuy, S. P. Fore, L. A. Goldblatt

ABSTRACT

A simple, rapid and direct gas chromatographic technique was developed for the examination of volatiles in salad oils and shortenings at the 10 ppb level without prior enrichment. The liner of the inlet of the gas chromatograph is carefully packed with volatile-free glass wool to allow slow diffusion of the sample on the glass wool, but to prevent seepage onto the gas chromatographic column. The liner with sample is inserted in the heated inlet, and the volatiles are eluted rapidly from the samples as the carrier gas flows through the linear and sweeps the volatiles onto the column, which is temperature-programed between 55 and 190C to resolve the volatiles. Numerous samples of salad oils and shortenings were examined, and the better quality oils had only small amounts of volatiles. More... »

PAGES

340-342

References to SciGraph publications

  • 1970-10. Tandem gas chromatography-mass spectrometry analysis of volatiles from soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1971-04. Determination of residual solvent in oilseed meals and flours: IV, acetone in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1972-01. Direct gas chromatographic analysis of volatiles from raw and roasted peanuts in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1971-04. A simple technique for determining the gas liquid chromatography profile of volatile compounds in vegetable oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1961-12. A new technique for the isolation of flavor components from fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    URI

    http://scigraph.springernature.com/pub.10.1007/bf02640835

    DOI

    http://dx.doi.org/10.1007/bf02640835

    DIMENSIONS

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