A convenient method for multiple extraction of volatile flavor components from food slurries and pulps using a two-chambered glass bomb extractor and dichlorodifluoromethane (Freon 12) solvent

Blakesley, C. Newton; Loots, J.M.

doi:10.1021/jf60212a041

Cited by 7 publications

(2 citation statements)

References 4 publications

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“…We were finally able to obtain suitable extracts using Freon 12 as a solvent in a specially designed glass "bomb" extractor (Blakesley and Loots, 1977). Chromatographic analysis of samples obtained in this manner were shown to be acceptable for this study on the basis of the number of peaks observed and on the reproducibility of the ratios of relative peak abundances from replicate extractions.…”

Section: Resultsmentioning

confidence: 98%

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.gamma. Irradiation of subtropical fruits. 2. Volatile components, lipids and amino acids of mango, papaya, and strawberry pulp

Blakesley¹,

Loots²,

Plessis³

et al. 1979

J. Agric. Food Chem.

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Mangoes, papayas, and litchis processed by canning, freezing, and 7 irradiation were analyzed for their ascorbic acid, carotene, and sugar content. Both experimentally and commercially canned fruits were used as well as samples frozen for up to 3 months and irradiated with doses at least 1.25 kGy higher than those recommended for commercial irradiation. Chemical changes due to irradiation were generally small, amounting to losses of between 0 and 15%. In comparison, changes due to freezing and heat processing were considerable; losses in the order of 50 to 70% were recorded.

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Section: Resultsmentioning

confidence: 98%

“…was extracted with dichlorodifluoromethane in a specially designed glass bomb apparatus in a manner previously described in detail (Blakesley and Loots, 1977). Gas Chromatography of Volatiles.…”

Section: Methodsmentioning

confidence: 99%