Measurement of Oxygen, Nitrogen, and Carbon Dioxide in Beverage Headspace

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Abstract
A method has been developed to analyze headspace oxygen, nitrogen, and carbon dioxide in a variety of beverages and packages. A package is punctured with a specialized sampler. The headspace gases flow into an evacuated gas sampling valve. The gases are automatically switched onto a gas chromatographic column where they are separated and then detected using a thermal conductivity detector. The peak areas of the headspace gases are compared to those of calibration gases to determine the quantity of each gas present. Gases may be determined at concentrations as low as 150 ppm v/v (0.002 psia; 20.5°C) for oxygen and up to 100% v/v (70 psia; 20.5°C) for carbon dioxide. After calibration, the time for duplicate analysis of all three gases is 11.0 min. The procedure has been used to study nitrogen purging in cans, antioxidant effects in juices, headspace oxygen in aseptic packages, wine headspace composition, permeation through synthetic corks, and beverage carbonation corrected for the effect of headspace oxygen and nitrogen.

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