Interactions of flavor compounds with pectic substances.

Investigation has been conducted using equilibrium dialysis on the sorption of flavor compounds (FC) in solutions of low- and high-esterified pectinates (LEP and HEP, respectively). The compounds include 2-acetyl pyridine, 2,3-diethyl pyrazine, 2-acetyl thiophene and some normal 2-ketones. A method of direct gas chromatographic analysis has been developed for the determination of the FC in aqueous solutions at concentrations as low as 10(-3)% v/v.

GC evaluation of flavour compounds sorption from water solutions by corn starch cryotextures obtained by freezing.

Sorption of essential oil aroma components, n-alcohols and linalool by starch corn cryotexture was studied. Results show that terpene hydrocarbons of Rosmarinus officinalis L. essential oil are sorbed quantitatively from 0.

Determination of volatile components of systems not in thermodynamic equilibrium.

A review is given of the literature on the analysis of complex mixtures of organic compounds and a procedure proposed for the separation and identification of the components of such mixtures. Retention data obtained with several chromatographic columns are combined with information from mass and Fourier-transform infrared spectra and identifications made with the aid of a computer.

Identification of sulphur-organic compounds obtained by thermal treatment of the meat broths in the presence of alkyl-mercaptopropanol.

By means of GLC-analysis on columns with different polarity phases the composition of the sulphur-containing volatiles obtained by the thermal treatment of the industrial broths and alkyl-mercaptopropanol was studied using flame-photometric detector specific for sulphur. The identification of the sulphur-containing compounds was realized using both retention indices and GLC-MS. The comparison of the composition of sulphur-containing flavour components of the industrial broth with that of its product with alkyl-mercaptopropanol was carried out.

Gas chromatographic investigation of volatile nitrogen containing bases of Antarctic krill Euphausia superba Dana.

The composition of the volatile nitrogen-containing bases of fresh-caught Antarctic krill E. superba has been investigated by gas chromatography. The analysis was carried out on three packed columns with Apiezon L, Triton X-305, PEG-1000 and one glass capillary column with Triton X-305.