By George Charalambous, Ernährungswissenschaftler Ägypten USA; American Chemical Society. Meeting
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Additional info for Analysis of foods and beverages: headspace techniques: (proceedings of a symposium at the 174th national meeting of the American chemical Society; Chicago - Ill., August 29-September 2, 1977)
The vapour over a product, or the emission gases of a source of malodour , generally consists of a large number of components in varying concentrations. The quantitative analysis of the relevant compounds, which often are the minor ones, is interfered with by the major constituents or by compounds with the same chromatographic properties. We have been looking for methods which overcome these problems, and we were successful in the analysis of some specific groups of compounds, phenols, acids, saturated carbonyl compounds and pyrazines, that were collected as groups and analyzed by gas chromatography.
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