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Author(s): E. S. Markova [sup.1] , A. N. Furman [sup.1] , S. P. Shekhtman [sup.1] , A. V. Pirogov [sup.1] , M. V. Popik [sup.1] , O. A. Shpigun [sup.1] [...], A domestic composite material based on silicon carbide and nitrile butadiene rubber was used to identify volatile substances of banana, banana flavor, and creamy chewing candies by passive adsorption in combination with thermal desorption GC-MS. This method can be used to determine a wide range of compounds, for example, esters of carboxylic acids, terpenoids, aldehydes, aromatic hydrocarbons, alkanes, heterocyclic compounds, phenols, glycerides, and fatty acids. The obtained chromatographic profiles of the samples were compared. In the chromatogram of "Banana" flavor, five peaks (out of eight) corresponded to the compounds that form the aroma of a banana, and in the chromatogram of "Love is" candies with banana flavor, three corresponding peaks (out of 21) were found.

Author(s): I. G. Zenkevich [sup.1], E. Leleev [sup.1] Author Affiliations: (1) grid.15447.33, 0000 0001 2289 6897, Institute of Chemistry, St. Petersburg State University, , 198504, St. Petersburg, Russia The most [...], Gas chromatographic analysis of samples in high-boiling polar organic solvents is characterized by several features. First, the resolution of the components depends on the injector temperature (T.sub.inj), which should not be lower than the boiling point (T.sub.bp) of the solvent. Second, the retention indices (RIs) of the components eluted before the polar solvent zone are somewhat overestimated compared to the retention indices of the components eluted after this zone. And, third, the so-called 'discrimination effects ' are observed for these samples, first of all, the dependence of the absolute peak areas of the components from T.sub.inj. It is confirmed that such dependence does not affect the results of quantitative analysis by the method of internal normalization. Nevertheless, the possibility of using application of this and other methods is recommended, and the condition of T.sub.inj [greater than or equal to] T.sub.bp should be satisfied to verify the thermal stability and mutual compatibility of the components of the test samples. These features are set in the analysis of both a solution of model analytes in 1,3-butanediol (T.sub.bp = 207°C) and a sample of the food flavoring, which is a solution of a complex mixture of components in dipropylene glycol (T.sub.bp 222-236°C). The reason for these effects is a slowdown in the process of sample evaporation and dynamic modification of the stationary phase of the chromatographic column by high-boiling polar solvents.