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ANALYSIS OF AROMA COMPOUNDS IN FOODS USING HEADSPACE TECHNIQUE

Year 2005, Volume: 3 Issue: 1, 16 - 19, 01.02.2005

Pınar Altın Yonca Karagül Yüceer

Abstract

Many analysis used to identify aroma compounds in a food matrix. One of them is headspace technique. It is divided in two: “static” and “dynamic” headspace analysis. The principle of both techniques is similar and based on volatility and polarity difference between food and aroma compounds. While static headspace analysis requires equilibrium time, dynamic headspace do not. Vials, traps and syringes had many special features are used for headspace analysis.

Keywords

Headspace analysis static and dynamic

References

  • Wampler, T. P.,1997. Analysis of Food Volatiles Using Headspace- Gas Chromatographic Techniques. Techniques for Analyzing Food Aroma. Ed. R. Marsilli. Marcel Decker, Inc., sayfa:27-58.
  • Cronin, D. A., 1982. Technologies of Analysis of Flavors, Food Flavors, Dublin, sayfa: 15-48.
  • Şekil 4. Sırıngalarda kullanılan iğne uçları [11].
  • Anonim, 2000. Agilent 7694 Headspace Sampler for Gas Chromatography, Agilent Technologies, Publication Number: 5965-3424E.
  • Sampler for Gas Chromatography, Agilent Technologies, Publication Number: 5965-4767E.
  • Avşar, Y. K. ve Yüceer, Y. K., 2003.
  • Gap III. Tarım Kongresi, 459-461.
  • Peppard, T. L. , 1999. How Chemical Analysis Supports Flavors Creation, Food Technology, 53:46-51.
  • Klee, M. S. and Meng, C. K., 1998. Ambient Headspace Analiysis with The Agilent 7683 Automatic Liquid Sampler, Agilent Technologies, Publication Number: 5968-1473E.
  • Cristensen, K. R. and Reineccius, G. A. , 1992. Gas Chromatographic Analysis of Volatile Sulfur Compounds from Heated Milk Using Static Headspace Sampling, Journal of Dairy Sci., 75:2098-2104.
  • Bücking, M. and Steinhart, H., 2001. Headspace Gas Chromatography and Sensory Analysis Characterization of the İnfluence of Differant Milk Additives on The Flavor Reliase of Coffee Beverages, Journal of Agricultural and Food Chemistry, a-f.
  • Chang, I. L. and Ji, Z. , 1995. Optimized Analysis of Gasoline (BTEX) in Water and Sail Yusing GC/FID with Purge and Trap, Agilent Technologies, Publication Number: 5963-9968E.
  • Anonim, 2000. Vials for General Gas Chromatograpy, Agilent Technologies, s 17-53.
  • Anonim, 2000. Syrins for General Gas Chromatography, Agilent Technologies,s 54-62.
  • Drake, M. A. ,Yüceer, Y. K., Chen, X. Q. and Cadwallader, K. R., 1999. Characterization of Desirable and Undesirable Lactobacilli from Cheese in Fermented Milk, Lebesm.-Wiss.u.-Technol., 32:433-439.
  • Avşar,Y. K., Yüceer, Y. K., Drake, M. A., Singh, T.K., yoon, Y. and Cadwalader, K. R., 2004. Chracterization of Nutty Flavor in Cheddar Cheese, Journal of Dairy Sci., 87:1999-2010.
  • Therry, A., Maillard, M. B. and Le Quéré,J.-L., 1999. Dynamic Headspace Analysis of Emmental Aqueous Phase as a Method to Quantify Changes in Volatile Flavor Compounds During Ripening, Int. Dairy Journal, 9: 453-463.
  • Pérés, C., Denager, C., Tounagre, P. and Bardegué, J.-L., 2002. Fast Characterization of Cheese by Dynamic Headspace- Mass Spectrometry, Anal. Chem., 74:1386-1392.
  • Ulberth, F. and Roubicek, D., 1995. Monitoring of Oxidative Deterioration of Milk Powder by Headspace Gas Chromayography , Int. Dairy Journal, 5:523-531.

Tepe Boşluğu Tekniği Kullanılarak Gıdalarda Aroma Maddelerinin Analizi

Year 2005, Volume: 3 Issue: 1, 16 - 19, 01.02.2005

Pınar Altın Yonca Karagül Yüceer

Abstract

Gıdalarda bulunan aroma maddelerinin analizi amacıyla birçok metot kullanılmaktadır. Tepe boşluğunda toplanan uçucu bileşenlerin analizi gıda matriksi içinde bulunan aroma bileşenlerinin belirlenmesi amacıyla kullanılan yöntemlerden biridir. Bu analizler statik ve dinamik olarak ikiye ayrılmaktadır. İkisi de aroma maddeleri ile ürün matriksinin uçuculuk veya polarite özellikleri arasındaki farka dayanmaktadır. Statik tepe boşluğu analizinde işlem için belli bir denge zamanına ihtiyaç duyulurken, dinamik tepe boşluğu analizinde bu zamana gerek duyulmamaktadır. Bu analizler için çeşitli özelliklerde vialler, trapler ve şırıngalar kullanılmaktadır.a İçinde belirli miktarda örnek bulunan vial Gaz Kromatografisinin ısıtıcı bölmesine konur ve işlem tamamlandıktan sonra 'loop' vasıtasıyla GC' ye enjekte edilir

Keywords

Tepe boşluğu statik ve dinamik

References

  • Wampler, T. P.,1997. Analysis of Food Volatiles Using Headspace- Gas Chromatographic Techniques. Techniques for Analyzing Food Aroma. Ed. R. Marsilli. Marcel Decker, Inc., sayfa:27-58.
  • Cronin, D. A., 1982. Technologies of Analysis of Flavors, Food Flavors, Dublin, sayfa: 15-48.
  • Şekil 4. Sırıngalarda kullanılan iğne uçları [11].
  • Anonim, 2000. Agilent 7694 Headspace Sampler for Gas Chromatography, Agilent Technologies, Publication Number: 5965-3424E.
  • Sampler for Gas Chromatography, Agilent Technologies, Publication Number: 5965-4767E.
  • Avşar, Y. K. ve Yüceer, Y. K., 2003.
  • Gap III. Tarım Kongresi, 459-461.
  • Peppard, T. L. , 1999. How Chemical Analysis Supports Flavors Creation, Food Technology, 53:46-51.
  • Klee, M. S. and Meng, C. K., 1998. Ambient Headspace Analiysis with The Agilent 7683 Automatic Liquid Sampler, Agilent Technologies, Publication Number: 5968-1473E.
  • Cristensen, K. R. and Reineccius, G. A. , 1992. Gas Chromatographic Analysis of Volatile Sulfur Compounds from Heated Milk Using Static Headspace Sampling, Journal of Dairy Sci., 75:2098-2104.
  • Bücking, M. and Steinhart, H., 2001. Headspace Gas Chromatography and Sensory Analysis Characterization of the İnfluence of Differant Milk Additives on The Flavor Reliase of Coffee Beverages, Journal of Agricultural and Food Chemistry, a-f.
  • Chang, I. L. and Ji, Z. , 1995. Optimized Analysis of Gasoline (BTEX) in Water and Sail Yusing GC/FID with Purge and Trap, Agilent Technologies, Publication Number: 5963-9968E.
  • Anonim, 2000. Vials for General Gas Chromatograpy, Agilent Technologies, s 17-53.
  • Anonim, 2000. Syrins for General Gas Chromatography, Agilent Technologies,s 54-62.
  • Drake, M. A. ,Yüceer, Y. K., Chen, X. Q. and Cadwallader, K. R., 1999. Characterization of Desirable and Undesirable Lactobacilli from Cheese in Fermented Milk, Lebesm.-Wiss.u.-Technol., 32:433-439.
  • Avşar,Y. K., Yüceer, Y. K., Drake, M. A., Singh, T.K., yoon, Y. and Cadwalader, K. R., 2004. Chracterization of Nutty Flavor in Cheddar Cheese, Journal of Dairy Sci., 87:1999-2010.
  • Therry, A., Maillard, M. B. and Le Quéré,J.-L., 1999. Dynamic Headspace Analysis of Emmental Aqueous Phase as a Method to Quantify Changes in Volatile Flavor Compounds During Ripening, Int. Dairy Journal, 9: 453-463.
  • Pérés, C., Denager, C., Tounagre, P. and Bardegué, J.-L., 2002. Fast Characterization of Cheese by Dynamic Headspace- Mass Spectrometry, Anal. Chem., 74:1386-1392.
  • Ulberth, F. and Roubicek, D., 1995. Monitoring of Oxidative Deterioration of Milk Powder by Headspace Gas Chromayography , Int. Dairy Journal, 5:523-531.
There are 19 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Pınar Altın This is me

Yonca Karagül Yüceer This is me

Publication Date February 1, 2005
Published in Issue Year 2005 Volume: 3 Issue: 1

Cite

APA Altın, P., & Karagül Yüceer, Y. (2005). Tepe Boşluğu Tekniği Kullanılarak Gıdalarda Aroma Maddelerinin Analizi. Akademik Gıda, 3(1), 16-19.
AMA Altın P, Karagül Yüceer Y. Tepe Boşluğu Tekniği Kullanılarak Gıdalarda Aroma Maddelerinin Analizi. Akademik Gıda. February 2005;3(1):16-19.
Chicago Altın, Pınar, and Yonca Karagül Yüceer. “Tepe Boşluğu Tekniği Kullanılarak Gıdalarda Aroma Maddelerinin Analizi”. Akademik Gıda 3, no. 1 (February 2005): 16-19.
EndNote Altın P, Karagül Yüceer Y (February 1, 2005) Tepe Boşluğu Tekniği Kullanılarak Gıdalarda Aroma Maddelerinin Analizi. Akademik Gıda 3 1 16–19.
IEEE P. Altın and Y. Karagül Yüceer, “Tepe Boşluğu Tekniği Kullanılarak Gıdalarda Aroma Maddelerinin Analizi”, Akademik Gıda, vol. 3, no. 1, pp. 16–19, 2005.
ISNAD Altın, Pınar - Karagül Yüceer, Yonca. “Tepe Boşluğu Tekniği Kullanılarak Gıdalarda Aroma Maddelerinin Analizi”. Akademik Gıda 3/1 (February 2005), 16-19.
JAMA Altın P, Karagül Yüceer Y. Tepe Boşluğu Tekniği Kullanılarak Gıdalarda Aroma Maddelerinin Analizi. Akademik Gıda. 2005;3:16–19.
MLA Altın, Pınar and Yonca Karagül Yüceer. “Tepe Boşluğu Tekniği Kullanılarak Gıdalarda Aroma Maddelerinin Analizi”. Akademik Gıda, vol. 3, no. 1, 2005, pp. 16-19.
Vancouver Altın P, Karagül Yüceer Y. Tepe Boşluğu Tekniği Kullanılarak Gıdalarda Aroma Maddelerinin Analizi. Akademik Gıda. 2005;3(1):16-9.

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