Flavour and Fragrance Journal · 2016 · 84 citations · 10 references
Natural SciencesChemistryFood ScienceAnalytical ChemistryChromatographic AnalysisFood AnalysisAroma CompoundsChemical Composition AnalysisFlavor ChemistryGas ChromatographyVolatile Organic CompoundsVolatile Substance AnalysisAroma QuantificationCalibration ProceduresChromatographic InstrumentationFlavor Compound AnalysisInstrumental Calibration For VolatilesMolecular Formula DeterminationVolatile Compound AnalysisVolatile Organic Compounds Analysis
Abstract This recommended practice enables the quantification of volatile compounds in flavourings to be made by gas chromatography with flame‐ionization detection, without having authentic compounds available, and also in many cases it can avoid time‐consuming calibration procedures. The relative‐response factors (RRF) can be predicted from the molecular formula of the compound, and this approach can be applied to compounds containing the atoms C, H, O, N, S, F, Cl, Br, I, and Si, providing that the molecular formula and number of benzene rings in the analytes are known. The purity of chemically‐defined flavouring substances or chromatographic standards can also be estimated using these predicted RRF, and this procedure can also be used to quantify (poly)hydroxylated compounds, after their derivatization into trimethylsilyl ethers or esters. Copyright © 2016 John Wiley & Sons, Ltd.
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Jean‐Yves de Saint Laumer, Esméralda Cicchetti, Philippe Merle et al. · Analytical Chemistry · 2010 · 181 citations