SAMPLE PREPARATION TECHNIQUES FOR FOOD AROMA ANALYSIS

Year 2005, Volume: 3 Issue: 4, 26 - 33, 01.08.2005

Hüdayi Ercoşkun Mustafa Kıralan Aslı Yorulmaz

Abstract

The compounds that are forming aroma should be firstly separated and appropriately concentrated to be analyzed with gas chromatography. Widespread used sample preparation methods such as solvent extraction, distillation, headspace thermal desorption and solid phase micro extraction techniques are evaluated in this review

Keywords

Food Aroma Analysis, Gas Chromatography

Aroma Analizleri İçin Örnek Hazırlama Teknikleri

Abstract

Aroma analizlerinin yapılması için öncelikle aromayı oluşturan bileşenlerin yoğunlaştırılması gereklidir. Bu derlemede çok kullanılan örnek hazırlama tekniklerinden çözücü ekstraksiyonu, destilasyon, tepe-boşluğu, termal desorpsiyon ve katı faz mikro-ekstraksiyon teknikleri değerlendirilmiştir

Keywords

Gıda Aroma Analizleri, Gaz Kromatografisi

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