ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Two extraction methods, simultaneous distillation-extraction and direct extraction by solvents, were compared to analyze aroma compounds added to cookies using a model system. The optimum extraction was obtained after 1 hr of simultaneous distillation-extraction, but some compounds such as vanillin, γ-butyrolactone, maltol, and 4-(4-hydroxyphenyl)-2-butanone were not easily distilled. However, these compounds were extracted well by direct extraction using polar or apolar solvents. These two methods are complementary and can be well adapted to cookie aroma analysis.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04329.x
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