ABSTRACT
Volatile compounds released from foods are monitored to determine composition, quality, and safety of the product. The very nature of food, a complex mixture of proteins, carbohydrates, and fats, results in a continuous change in the formation of the volatile compounds generated by the food over time. Volatile analysis of foods is used to determine various properties including quality, purity, origin, and composition. Direct thermal desorption (DTD) is the technique of sparging the volatiles from a sample matrix and transferring them directly onto the head of a chromatographic column. The matrix is heated to facilitate the extraction of the volatile compounds from the sample. The setting of the parameters of direct thermal desorption will directly affect the desorption efficiency, collection, and quantitative analysis of the sample. Desorption times should be sufficient to remove the majority of the volatiles. DTD devices are typically interfaced to the gas chromatograph via split/splitless injection ports.
