The concentration of CH4 in the headspace gas phase was determined with an Agilent 6890 Series Gas Chromatograph (Wilmington, DE, USA).
After 24 h incubation, methane production was measured by injecting 1 mL of the headspace gas from each of the syringes into a gas chromatograph (Agilent 5890 Series Gas Chromatograph, Wilmington, DE, USA) equipped with FID detector.
Method for measuring SO2 using headspace gas detection tubes (PDF).
Hexanal content was determined by using headspace gas chromatography.
Methane concentration in headspace gas, TGP, and NGP were affected by the interaction of headspace gas composition and substrate type.
The amount of residual DMSO was determined using headspace gas chromatography.
For that, a static headspace gas chromatograph (HS-GC) was used.
Headspace gas concentration, pH, sensory quality, dairy spoilage microorganisms and lactic microflora were monitored.
The difference between the experimental and predicted headspace gas composition was less than 1%.
Changes in volatile free fatty acid concentrations were found in headspace gas of cheeses after 3-and 6-mo ripening.
Headspace gas and liquid samples were analyzed for methane, ruminal culture pH, ammonia N, and volatile fatty acid production.
