A Technique for the Study of Lipid‐Soluble Food Flavor Volatilesa,b

摘要

SUMMARYA low‐temperature high‐vacuum distillation technique utilizing a molecular still is described. The flavor volatiles are distilled into liquid N2traps, transferred to a stainless‐steel helical trap of special design, and then blown into a gas chromatograph. Identification of the flavor volatiles is based on relative specific retention volume and collection of the fractions for analysis by techniques such as mass spectrometry. Results are given for application of the described techniques to study of the lipid‐soluble flavor volatiles of Cheddar