Simplified Analysis of Flavor in Shiikuwasha Products Using Monolithic Silica Adsorbents "MonoTrap" and GC-MS

Flavor components in a processed tangerine product were concentrated and analyzed by GC-MS using a simplified procedure involving a MonoTrap monolithic silica adsorbent in combination with an OPTIC-4 multimode inlet. GC-MS analysis of flavor components collected from a tangerine (Citrus depressa Hayata, or shiikuwasha in Japanese) vinegar extract by the headspace method using a MonoTrap adsorbent resulted in detection of flavor components originating from the tangerine. The ability to preserve the collected flavor components by freezing the MonoTrap adsorbent presumably helped improve analysis efficiency.

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Mass Spectrometry, Gas Chromatograph-Mass Spectrometry
Shiikuwasha (Citrus depressa Hayata), flavor components, MonoTrap, OPTIC-4, GC-MS, Food and Beverages, Food development, Agriculture, Food QAQC, GCMS-QP2010, AOC-5000 Plus, OPTIC-4 (with Cryotrap)
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