scholarly journals Comparison of sample concentration methods and correlation chromatography for polymer dynamic head-space studies

1994 ◽  
Vol 39 (3-4) ◽  
pp. 210-215 ◽  
Author(s):  
M. Kaljurand ◽  
H. C. Smit
Keyword(s):  
Sample Concentration ◽  
Head Space ◽  
Dynamic Head ◽  
Correlation Chromatography ◽  
Concentration Methods

Volatile Analysis of Maca (Lepidium meyenii Walp.) by TCT-GC/MS

2013 ◽  
Vol 634-638 ◽  
pp. 1562-1565 ◽  
Author(s):  
Hua Zheng ◽  
Hong Zhang ◽  
Long Feng Xu ◽  
Wen Wen Zhang ◽  
Jin Gan
Keyword(s):  
Essential Oil ◽  
Volatile Compounds ◽  
Leaf Volatiles ◽  
Volatile Analysis ◽  
Lepidium Meyenii ◽  
Head Space ◽  
Dynamic Head ◽  
Root Volatiles

Volatiles of maca in vitro could be captured by way of dynamic head-space adsorption. Both maca root and leaf volatile compounds were different from essential oil or other extracts. In the root volatiles, isothiocyanates were in the highest content (27.26%), especially 4-ethylphenyl isothiocyanate over 20%. Together with chloro-compounds (near 20%) and tetrahydro-3-methylfuran (14%), the three types of chemicals were probably important factors of maca’s special odor like other vegetables of Brassicaceae. And in the leaf volatiles, the highest contents (about 30%) were found in acid and anhydride. Compared to maca essential oil, ester (<5%) and terpene (<1%) in the volatiles both from root and leaf were not the same compounds.

Comparison of two methods based on dynamic head-space for GC-MS analysis of volatile components of cheeses

2000 ◽  
Vol 52 (5-6) ◽  
pp. 340-344 ◽  
Author(s):  
E. Valero ◽  
M. J. Villaseõr ◽  
J. Sanz ◽  
I. Martínez Castro
Keyword(s):  
Volatile Components ◽  
Head Space ◽  
Ms Analysis ◽  
Dynamic Head
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