SUMMARY A low‐temperature high‐vacuum distillation technique utilizing a molecular still is described. The flavor volatiles are distilled into liquid N 2 traps, transferred to a stainless‐steel helical trap of special design, and then blown into a gas chromatograph. Identification of the flavor volatiles is based on relative specific retention volume and collection of the fractions for analysis by techniques such as mass spectrometry. Results are given for application of the described techniques to study of the lipid‐soluble flavor volatiles of Cheddar cheese.
No takes yet. Share an insight, caveat, or question.
Libbey et al. (1963) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: