Standard
Track updates
AS 2609.2-1983
[Current]Describes principles of instrumental methods based on gas-liquid chromatography. These techniques are used in quality control work for monitoring levels of volatile organic compounds, particularly residual solvents, but cannot be used to assess the effect on food flavour of these components in the absence of supporting data from sensory tests.
Published: 07/10/1983
Pages: 5
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
PREFACE
1 SCOPE
2 APPLICATION
3 REFERENCED DOCUMENTS
4 DEFINITIONS
5 PRINCIPLE
6 REAGENTS
6.1 Analytical grade solvents
6.2 Air, instrument grade
6.3 Nitrogen, free of oxygen
6.4 Hydrogen, high purity
7 APPARATUS
7.1 A gas-liquid chromatograph (GLC)
7.2 Syringes
7.3 Ovens
7.4 Sample containers
7.5 Templates
8 SELECTION OF SAMPLES
9 PROCEDURE
10 CALIBRATION
11 CALCULATION OF RESULTS
12 REPORT
APPENDIX A
APPENDIX B
Cited references in this standard
AS 2400
SAA Packaging Code, Part 1—Glossary of Packaging Terms
AS 2609
Materials Used for the Packaging of Food and Beverages—Methods for the Assessment of Odour and Taint, Part 1—Sensory Methods
Content history
DR 82129
AS 2609.2-1983 Rec:2016