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
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27012 |
| Date | 04 May 1967 |
| Creators | Walradt, John Pierce, 1942- |
| Contributors | Lindsay, R. C. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
Page generated in 0.0021 seconds