Headspace Gas Chromatographic Method for Determination of Ethanol in Canned Salmon: Collaborative Study
- 1 May 1986
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 69 (3) , 524-526
- https://doi.org/10.1093/jaoac/69.3.524
Abstract
Six laboratories collaboratively studied a headspace gas chromatographic method for determination of ethanol in the aqueous phase of canned salmon. Ethanol is determined by a headspace sampling technique with tert-butanol as the internal standard, using a gas chromatograph equipped with a Super Q column and a flame ionization detector. With outliers excluded, the mean recoveries from samples spiked with 25.1 and 78.4 ppm ethanol were 112 and 110%, respectively. For the 4 sample pairs quantitated, repeatability coefficients of variation ranged from 1.42 to 4.25% and reproducibility coefficients of variation from 2.55 to 8.09%, with 3 of the 4 reported values less than 5%. The method has been adopted official first action.This publication has 1 reference indexed in Scilit:
- Correlation of Ethanol Concentration with Sensory Classification of Decomposition in Canned SalmonJournal of Food Science, 1982