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Instrumental analysis of food, Volume 2 by George Charalambous

By George Charalambous

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M e e , J. M. and Ahmad, S. in "Proceedings of the 1 s t Sym. on Water Resources Development in the Kingdom of Saudi Arabia, Riyadh, 1 9 8 2 . " 8 . M e e , J. , Khan, P. and Ahmad, S. in "Proceedings of the 3rd International Flavor Conference, Corfu, Greece, 1 9 8 3 . C. ABSTRACT Pouchong(Pauchung) tea i s a kind of semi-fermented Chinese tea and i s known for i t s c h a r a c t e r i s t i c f l o r a l aroma, which develops by solar-withering followed by indoor-wither­ ing while being turned over at adequate i n t e r v a l s .

A Shimadzu GC-7A gas chromatograph equipped with a flame ionization detector(FID) connected to a computing integrator was used for quantitative analysis to acquire all profiling data on 9 different tea samples. X 30 m length glass SCOT, liquid phase FFAP. 8kg/cm ) at column inlet, Spilit ratio 1:50 2. Combined Gas Chromatography and Mass Spectrometry (GC-MS). Two GC-MS instruments were used for identifi­ cation of the components, as well as for a part of quantita­ tive analysis. a. Hitachi 063 GC combined with Hitachi RM-50GC mass spectrometer.

We further studied the volatility of the organics in water. 1 mMho / cm) and extracted the or­ ganics with CHC1- before and after evaporation at 180 C. Table 1 summarizes the results in which about 50% of the total organics were considered as volatile and the balance composition could be a combination of synthetic (by thermal activation ) as well as natural occuring non-volatile organic compounds. TABLE 1. Volatility of Water Organics-Of-Interest. Organics/Water Total (Ambient °C) Non-Volatiles (180 °C) Volatiles ) K l •'I Av.

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