Modified Direct-Sampling GLC Method to Study Warmed-Over Flavor Related Volatiles

휘발성(揮發性) Warmed-Over Flavor의 연구(硏究)를 위한 변형(變形)된 Direct Sampling GLC법(法)

  • Shin-Lee, Seung-Yee (Department of Food Science and Nutrition, University of Missouri-Columbia) ;
  • Rhee, Chong-Ouk (Department of Food Science and Technology, Chonnam National University)
  • 신승이 (미국 미주리주립대학교 식품영양학과) ;
  • 이종욱 (전남대학교 식품공학과)
  • Published : 1990.10.01


The modified direct GLC method was evaluated for analysis of volatile compounds associated with WOF of cooked meat. This modified method was pertaining to collection of volatiles from the samples that contain quantities of water. The modification was appropriate for the studies of low molecular weight saturated aldehydes (C5-C15), unsaturated aldehydes (C5-C9), and saturated alcohols (C5-C9).