Quantitative Determination of Volatile Compounds from Food and Evaluation of the Gas Flushing Method for their Concentration.

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Abstract
Theoretical considerations have been applied to the head-space method and to the method of concentrating volatiles from dilute solutions by flushing the sample with an inert gas and condensing the vapours from the gas stream before gas chromatography. These analytical methods are shown to become quantitative if two successive chromatograms are made from each sample, which is flushed with known volumes of gas. Simple equations were derived for calculation of the results. An equation has been deduced to describe the concentration curve in a condensation vessel containing solvent, when condensation is incomplete. The applications of the methods are discussed.

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