期刊
FOOD CHEMISTRY
卷 83, 期 1, 页码 151-158出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(03)00221-8
关键词
split ratio; gas chromatography-olfactometry; headspace solid phase microextraction; aroma dilution; Citrus junos
Dilution methods are widely used for the screening of aroma-active compounds in gas chromatography-olfactometry (GC-O). An aroma dilution method for the samples extracted by headspace solid phase microextraction (HS-SPME) was developed using GC injector split ratio. In an aqueous model system containing seven authentic standards, the relationship between logarithmic peak area and logarithmic split ratio showed a high linearity as indicated by the good agreement between calculated and experimental data. This result suggests that the split ratio is a suitable and reliable tool for the successive dilution of volatiles in HS-SPME-GC-O. When this method was applied to yuzu (Citrus junos) tea, linalool (floral/lemon) and decanal (orange/waxy) were identified as the most intense aroma-active compounds. (C) 2003 Elsevier Ltd. All rights reserved.
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