Hamburger Aroma Components Analysis Using Microchamber and Thermal Desorption GC-MS
1.Introduction
The microchamber/heated extraction device is used to collect volatile organic compounds from samples heated in the chamber by a sample tube containing adsorbent. Samples can be placed directly into the chamber and a wide range of sample volumes can be set. Thermal Desorption (TD) is a pretreatment device that heats the sample tube and introduces the desorbed gas into the GC. The gas desorbed from the sample tube is trapped in a cooled focusing trap and then desorbed by rapid heating of the focusing trap. The two-stage thermal desorption system provides high analytical sensitivity. These methods are used in a wide range of fields such as food, fibers, plastics and wood products because of their ability to collect volatile compounds efficiently (MSTips No. 435, 436, 459). In this report we show the useful results of the analysis of food aroma compounds using this method.