000			01791nam a2200253Ia 4500
003			MX-MdCICY
005			20250625124727.0
040			_cCICY
090			_aB-8809
245	1	0	_aAnalysis of the Volatile Constituents of Food by Headspace GC-MS with Reversal of the Carrier Gas Flow During Sampling
490	0		_vJ. High Resolution Chromatography, 15, p.307-311, 1992
520	3		_aA technique has been developed for performing headspace GC-MS analysis of volatile components of food, in which the carrier gas flow is reversed during sampling in order to in the cryofocusing step only thermal cycle required can degrade thermolabile substances There are, therefore, advantages in performing the concentration overcome problems caused by the diffusion-of substances not retained by the cold trap. Chromatographic profiles of volatile compounds from cheeses, obtained at room temperature, provide confirmation of the validity of the reversed flow technique, and the versatility of the system is evidenced by its successful application to both solid and liquid matrixes: the absence of any discrimination against the various components reveals its efficacy for compounds with a wide range of volatility. Addition of internal standards to the sample enables the use of the technique for quantitative analysis.
650	1	4	_aHEADSPACE TECHNIQUES
650	1	4	_aCRYOFOCUSING
650	1	4	_aREVERSED CARRIER GAS FLOW
650	1	4	_aVOLATILE COMPONENTS
650	1	4	_aFOOD
700	1	2	_aBarcarole, R.
700	1	2	_aCasson, P.
700	1	2	_aTutta, C.
856	4	0	_uhttps://drive.google.com/file/d/1f8-qhbb2ria22XMZs6v_ItLwuEbJ5Atj/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
942			_2Loc _cREF1
008			250602s9999 xx |||||s2 |||| ||und|d
999			_c43110 _d43110