Abstract SCHIRACK, ANDRIANA VAIS. The Effect of Microwave ...

Table 1 (continued)
Method Sample preparation Standard Detector Tinitial Tfinal Reference
Purge and
Trap
DNPH
derivative
0.5 g peanut, volatiles purged at
127 °C.
100g sample mixed with 300 mL
deionized water for 1 min.
Desorbed in trap at 200 °C.
2.5 g sample, ground for 30s.
0.5 g sample placed into inlet of
GC, stripped with nitrogen at
130 °C for 24 min.
1.25 g peanut paste purged for
30 min. Heated at 60 °C with
nitrogen, then concentrated in
closed loop.
Ground with glycerol and water,
extracted with methylene
chloride, evaporated, made into
2,4-dinitrophenylhydrazone
derivatives, and carbonyls
regenerated.
a FID = flame ionization detector
b MS = mass spectrometer detector
c HS = headspace
d FPD = flame photometric detector
N/A FID N/A N/A
2-propanol N/A 100 °C
external
standards
64
FID 50 °C
200 °C at 2 °C
/ min heating
rate
225 °C at 3 °C
/ min heating
rate
N/A FPD d N/A N/A
butanal
internal
standard
Gas Chromatography-Mass Spectrometry (GC-MS)
FID 100 °C
200 °C, 6 °C /
min heating
rate
Crippen et al.,
1992
Singleton and
Pattee, 1992
Muego et al.,
1990
Crippen et al.,
1992
Mason et al.,
1967
After separation by GC methods, identification of flavor compounds can be
accomplished using several methods. Tentative identifications can be made using
the retention index and flavor character as noted through GC-O. To further aid in