Instrument: 3100 Purge and Trap Sample Concentrator
Inert Sample Pathway for the Analysis of Flavor Components
Using a Tekmar 3000
The flavors and aromas that we associate with foods and beverages are often due to the presence of volatile organic compounds. These compounds, added in specific proportions, contribute unique flavors and create broad differentiation.
The purge and trap technique is an effective tool for measuring the concentration of flavor components in food and beverages. These compounds are polar and are primarily alcohols, acetates, aldehydes, and esters. The analysis of these components requires an inert sample pathway to prevent breakdown and adsorption of analytes.
Tequila was analyzed for its flavor enhancing components using a Tekmar 3000 Purge and Trap. The system was plumbed with Silcosteel® tubing to achieve an inert pathway.
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