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Quantitative gas chromatographic analysis of synthetic dairy culture flavors

The development of synthetic culture flavors for use in dairy
products such as sour cream, cottage cheese, butter, and buttermilk
has created the need for a rapid quantitative analysis for the
synthetic flavor concentrates. An internal standard gas chromatographic
method has been developed which is capable of +10% accuracy
for each flavor compound in single sample analyses. The separation
of water, acetaldehyde, dimethyl sulfide, acetic acid, diacetyl,
propylene glycol, and acetone (the internal standard) was performed
with a column consisting of a 1/8 inch OD section of stainless steel
tubing 10 feet in length packed with 120-150 mesh Porapak Q plus a
stainless steel precolumn 1/8 inch OD and 10 inches in length packed
with 120-150 mesh Porapak R. The column was operated isothermally
at 155°C with a flow rate of 44 ml per min of nitrogen carrier
gas. A flame ionization detector was used.
In the course of the investigation, Porapak Q (available from Waters Associates Inc., Framingham, Mass.) was evaluated. The
optimum mesh size under the conditions employed was the 120-150
mesh range. The efficiency of Porapak Q columns, as reflected by
the number of theoretical plates per foot for n-propanol and the resolution
of n-propanol and iso-propanol, was found to increase when
the column diameter was increased from 1/16 inch OD to 1/8 inch
OD to 1/4 inch OD. / Graduation date: 1967

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27012
Date04 May 1967
CreatorsWalradt, John Pierce, 1942-
ContributorsLindsay, R. C.
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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