A method of collecting and concentrating headspace volatiles for gas-chromatographic analysis

Headspace analysis by gas chromatography has been widely used in the field of food science in order to characterise flavours and odours, and as an index of quality. One of the major difficulties encountered in this work lies in obtaining a sufficient concentration of volatiles to permit detection and identification. A method of collecting and enriching headspace volatiles and of introducing the total concentrate on to a gas chromatograph is described.