A HYPHENATED CC-BASED QUANTITATIVE-ANALYSIS OF VOLATILE MATERIALS FROM NATURAL-PRODUCTS

Employing a hyphenated gas chromatographic technique, the qualitative and quantitative characteristics of the volatile organoleptic significant compounds from selected natural products are described. Through the use of an internal standard, the volatile compounds from heat-treated aqueous extracts of green coffee beans, green tea leaves, and green peanuts were shown to be quantitatively unique. The quantitative uniqueness was attributed to statistically significant differences in the amounts of low molecular weight compounds such as furfural and substituted pyrazines. Analysis of the mass spectra of the volatile components of the extracts revealed that they were very similar. © 1994, Oxford University Press. All rights reserved.