TABLE OF CONTENTS - BGB Analytik AG

Strawberry Syrup
Column: HP-INNOWax
19091N-213
30 m x 0.32 mm, 0.50 µm
Carrier: Helium, 40 cm/sec, 11.7 psi (60°C)
2.5 mL/min constant flow
Oven: 60°C for 1 min
60-250°C at 10°C/min
250°C for 2 min
Injection: Split, 220°C
Split ratio 60:1
Detector: FID 275°C
Sulfur and Selenium in Garlic by Headspace
Column: HP-INNOWax
19091N-116
60 m x 0.32 mm, 0.25 µm
Carrier: Helium, 28 cm/sec, 5.6 psi (35°C), 1.2 mL/min constant flow
Oven: 35°C for 3 min
35°-230°C at 5°C/min
230°C for 5 min
Injection: Splitless, SI inlet, 140°C
Detector: MSD 230°C
1. CH3-Se-CH3
2. C3H5-S-CH3
3. C3H5-Se-CH3
4. CH3-S-S-CH3
5. C3H5-S-C3H5
6. CH3-S-Se-CH3
7. C3H5-S-S-CH3
a. CH3-Se-Se-CH3
8. CH3-Se-S-C3H5
9. CH3-S-S-S-CH3
10. C3H5-S-S-C3H5
11. CH3-S-Se-S-CH3
12. CH3-S-S-S-C3H5
13. C3H5-S-S-S-C3H5
14. C3H5-S-S-S-C3H5
1. Ethyl acetate
2. Ethyl butyrate
3. Isoamyl acetate
4. Amyl acetate
5. Isoamyl butyrate
6. Amyl butyrate
7. Ethyl benzoate
8. Citronellol
9. Geraniol
10. Ethyl-3-phenyl oxiran carboxylate
11. Strawberry aldehyde
12. Benzyl benzoate
1 2 3 4
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Foods, Flavors and Fragrance Applications
5
6
7
8 9
0 5 10
Time (min)
15
20
MSD
1
2
3
4
5
6
7
8 9
5 10 15
Time (min)
20 25
10
12
11
10
13
11
GCFF022
12
GCFF021
GC and GC/MS
407