Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Citation
W. Engel et al., Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices, EUR FOOD RE, 209(3-4), 1999, pp. 237-241
Citations number
11
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN journal
1438-2377 → ACNP
Volume
209
Issue
3-4
Year of publication
1999
Pages
237 - 241
Database
ISI
SICI code
1438-2377(1999)209:3-4<237:SAFE-A>2.0.ZU;2-1
Abstract
A compact and versatile distillation unit was developed for the fast and ca reful isolation of volatiles from complex food matrices. In connection with a high vacuum pump (5 x 10(-3) Pa), the new technique, designated solvent assisted flavour evaporation (SAFE), allows the isolation of volatiles from either solvent extracts, aqueous foods, such as milk or beer, aqueous food suspensions, such as fruit pulps, or even matrices with a high oil content . Application of SAFE to model solutions of selected aroma compounds result ed in higher yields from both solvent extracts or fatty matrices (50% fat) compared to previously used techniques, such as high Vacuum transfer. Direc t distillation of aqueous fruit pulps in combination with a stable isotope dilution analysis enabled the fast quantification (60 min including MS anal ysis) of compounds such as the very polar and unstable 4-hydroxy-2,5-dimeth yl-3(2H)-furanone in strawberries (3.2 mg/kg) and tomatoes (340 mu g/kg). F urthermore, the direct distillation of aqueous foods, such as beer or orang e juice, gave flavourful aqueous distillates free from non-volatile matrix compounds.