Infrared identification of compounds separated by gas and thin layer chromatography: Applications to flavor analysis

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Abstract
This review examines the methodology of a combination of two techniques, viz., chromatography and infrared. Chromatography helps in the separation of a mixture into its individual constituents, while the infrared is useful in their identification. Gas and thin layer chromatography are particularly suited for volatile and nonvolatile compounds, respectively. The different methods of collection and transfer of the chromatographic fractions for infrared examination are discussed. A serious problem in the combined technique of GC‐IR is the low sensitivity of infrared compared to gas chromatography. However, with the recent advances in microsampling techniques and improvements in the speed and sensitivity of the infrared spectrophotometer, the combined GC‐IR as a single instrument looks promising in the analysis of volatile mixtures such as flavors. A brief survey of the applications of the combined technique (chromatography‐infrared) in flavor analysis is outlined.