Calibration of gas chromatography inlet splitting for gas chromatography olfactometry dilution analysis

The application of solid phase microextraction (SPME) to gas chromatography–olfactometry (GC–O) dilution analysis has previously been achieved by varying the thickness of the fibre phase and the length of exposure. In this study, eight steps of dilution by a factor of 2 were achieved by splitting of...

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Bibliographic Details
Published in:Flavour and fragrance journal 2004-11, Vol.19 (6), p.518-521
Main Authors: Deibler, Kathryn D., Martin Llesca, Fabien, Lavin, Edward H., Acree, Terry E.
Format: Article
Language:English
Subjects:
Analytical chemistry
aroma analysis
Aroma and flavouring agent industries
aroma extraction dilution analysis (AEDA)
Biological and medical sciences
CharmAnalysis
Chemistry
Chromatographic methods and physical methods associated with chromatography
Coffee, tea and other stimulative beverage industries
Exact sciences and technology
Food industries
Fundamental and applied biological sciences. Psychology
Gas chromatographic methods
olfactometry
solid phase microextraction (SPME)
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Summary:The application of solid phase microextraction (SPME) to gas chromatography–olfactometry (GC–O) dilution analysis has previously been achieved by varying the thickness of the fibre phase and the length of exposure. In this study, eight steps of dilution by a factor of 2 were achieved by splitting of the injected sample in different ratios in the gas chromatograph's injection port. Using solvent injection and SPME headspace sampling, it was found that the nominal split ratios of the hardware requires calibration to achieve the actual dilutions desired. This calibration method was applied to the CharmAnalysis of coffee as it was brewed. Copyright © 2004 John Wiley & Sons, Ltd.
ISSN:0882-5734
1099-1026
DOI:10.1002/ffj.1454