ANALYSIS OF PACKAGED ORANGE JUICE VOLATILES USING HEADSPACE GAS-CHROMATOGRAPHY

被引：13

作者：

PAIK, JS

VENABLES, AC

机构：

[1] Department of Food Science, University of Delaware, Newark, DE 19716

来源：

JOURNAL OF CHROMATOGRAPHY | 1991年 / 540卷 / 1-2期

关键词：

D O I：

10.1016/S0021-9673(01)88838-5

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

It has been demonstrated that simple headspace gas chromatography is adequate for determining the change in concentration of volatile components during shelf-life testing of orange juice. alpha-Pinene, octanal and d-limonene concentrations were measured during shelf-life testing. The time required to reach equilibrium seemed to increase with increase in temperature. A 15-min sample heating time at 50-degrees-C was determined to be the optimum headspace analysis conditions for orange juice.

引用

页码：456 / 463

页数：8

共 11 条

[1]

HORWITZ W, 1984, OFFICIAL METHODS ANA, P941

[2]

HORWITZ W, 1980, OFFICIAL METHODS ANA, P370

[3] A SIMPLE HEADSPACE GAS-CHROMATOGRAPHIC METHOD FOR THE QUANTITATIVE-DETERMINATION OF ORGANIC VOLATILES OF FRESH ORANGE JUICE [J].