By Karl A D Swift
This e-book is a compilation of 16 of the twenty papers offered on the 2001 RSC/SCI flavours and fragrances convention at Scarman residence, college of Warwick.
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Additional info for Advances in Flavours and Fragrances: From the Sensation to the Synthesis
A stir bar containing 25 p1 PDMS is introduced and the sample is stirred at 1500 rpm at 25°C for 60 minutes. The stir bar is dipped in bidistilled water and dried on a tissue paper. The stir bar is then placed in 2 ml of acetonitrile containing the internal standard ethylparaben at 8 mg/l and is stirred at 1500 rpm at 25°C for 60 minutes. 5 ml is taken and evaporated to dryness under a nitrogen stream. 5 ml bidistilled water and the sample is injected. MEKC analysis was performed on a HP3DCE capillary electrophoresis system equipped with diode array detection (Agilent Technologies, Waldbronn, Germany).
Typical manipulations in SBSE are illustrated in Figure 1. A. Add stir bar to vial and stir for a given time B. Remove stir bar with forceps and rinse shortly in pure water C. Dry with lint-free tissue D. Introduce stir bar in thermal desorption tube E. Thermally extract F. Thermal desorption unit with rack for twenty stir bars G. Headspace sorptive extraction (HSSE) Figure 1 DifSerent manipulations and devices for SBSE and HSEE For thermal desorption a TDS-2 or a TDS-A system was used (Gerstel GmbH, Mulheim a/d Ruhr, Germany).
Aldehydes and ketones exist in solution as equilibrium mixtures of two isomeric forms, the keto form and the enol form. We have noticed that this equilibrium in 3,4Hexanedione (figures 1 & 3) especially, but also in the other a-diketones, is dependent on the GC conditions, the insert, the insert filling and age, the column, etc. g. HP-5. e. HP-FFAP was used, only the keto form was detected, thus summing up the area of both peak areas that are seen when using an apolar column. Even when using an apolar column with different inserts, the same material would give either 2 peaks or 1 peak (which is the sum of both areas).
Advances in Flavours and Fragrances: From the Sensation to the Synthesis by Karl A D Swift