Abstract
An experimental method for the analysis of trace volatile organic compounds has been developed and standarized. This new technique involves headspace sampling, heart cutting, collection and concentration of the voltiles on a porous polymer (Tenax-GC), followed by sensory evaluation and two-dimensional gas chromatography. Using the modified Purge and Trap Sampler for on-line analysis, the loss of organic volatile compounds, which usually occurs during sample transfer, was prevented. A number of aroma-related organic volatile compounds in coffee have been separated and identified by this technique. The method was standardized for the general needs of other related areas of aroma research.
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