Zeitschrift für Naturforschung C · 2003 · 18 citations · 0 references
AgricultureBiochemistryFood AnalysisFood ChemistrySeparation ScienceAnalytical ChromatographyGas ChromatographyVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Organic CompoundsVolatile Substance AnalysisDirect Thermal DesorptionEssential Oil AnalysisEssential Oil ExtractionExtraction Of Essential OilsFlavor Compound AnalysisVolatile Compound AnalysisVolatile Compounds AnalysisVolatile Flavor Compounds
Using GC-MS the volatile composition of Jasonia glutinosa D. C., was studied by comparing two different methods for the isolation of a volatile fraction: distillation from the fresh plant in order to obtain the essential oil, and direct thermal desorption (DTD). Compared with essential oil extraction the main advantages of the DTD technique are the smaller sample amount required, and the increased range of volatile compounds which can be subsequently analysed by GC-MS.