A METHOD FOR THE DIRECT ISOLATION AND GAS-CHROMATOGRAPHIC ANALYSIS OFMILK FLAVOR COMPONENTS USING A PROGRAMMED-TEMPERATURE VAPORIZER

A simple and sensitive method has been developed for the analysis of t he volatile flavor components of milk. The volatiles are purged from s amples at low temperature and then concentrated in the liner of a prog rammed temperature vaporizer; the liner is packed with porous polymers . Subsequently, on-line thermal desorption and capillary gas chromatog raphy are used for analysis. The variables have been optimized by usin g the simplex optimization technique. To illustrate its potential usef ulness, the proposed method has beets applied to the differentiation o f milks that were subjected to heat treatments.