Comparative Automated Static and Dynamic Quantitative Headspace Analyses of Coriander Oil

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Abstract
Dynamic (D-HSGC) and static (E-HSGC) headspace gas chromatographic techniques are successfully applied to the analysis of coriander oil. Two coriander oils are chosen, because at one time they both met the criteria and specifications for acceptable quality. By employing an information rich detector, mass spectrometry (MS), qualitative information is obtained on the oils. By employing flame ionization detection (FID), quantitative information is obtained on the oils. Statistically valid differences are detected in the two oils by employing the method of internal standard addition. The %RSD values for the E-HSGC approach are found to be slightly better than those for the D-HSGC approach. Both approaches agree on the major components of each oil, as well as the relative contribution of each component. The two approaches provide information as to the relative age of the two oils.

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