THE PERFORMANCE OF VARIOUS CAPILLARY COLUMNS FOR THE ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN DAIRY-PRODUCTS BY DYNAMIC HEADSPACE GAS-CHROMATOGRAPHY

The aim of this study was to test the suitability and performance of various stationary phases and column dimensions for dynamic headspace gas chromatography of food aromas. The trials were performed using an aqueous test mixture containing thirty seven volatile flavor components of intense aroma, and a sample of ripe Swiss Emmental cheese. The best performance with both samples was obtained with a capillary column coated with a thick film of polydimethylsiloxane. This column resolved the greatest number of compounds in the cheese sample and resulted in the overlapping of one pair of peaks only from the test mixture. Because of its other advantages, i.e. high capacity owing to its film thickness, and insensitivity to the high moisture content of some samples or traces of oxygen in the carrier gas, the polydimethylsiloxane column appears suitable for the analysis of the volatile and highly polar compounds present in complex mixtures such its food aroma.