Isolation of volatile components from a model system

Schultz, Thomas; Flath, Robert A.; Mon, T. R.; Eggling, Sue B.; Teranishi, Roy

doi:10.1021/jf60211a038

Cited by 334 publications

(158 citation statements)

References 8 publications

(8 reference statements)

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“…Identification of the flavor compounds was made by comparing and matching the mass spectra and GC retention times of the isolated compounds with those of authentic compounds. Ether (SOml X 3) Flavor S% NaOH (pH 11) Ether (SOmlX3) concentrate ( in SOO ml Ether ) IS% HCl ( SO mIX 3 f) Sniffing evaluation of flavor compounds emitted at each peak on the gas chromatograms. The organoleptic evaluation was accomplished by sniffing at the exit port of a Hitachi Model 163 gas chromatograph fitted with an effiuent splitter during the elution of samples.…”

Section: Methodsmentioning

confidence: 99%

Volatile Flavor Compounds of Boiled Buckwheat Flour

Yajima

Yanai

Nakamura

et al. 1983

Agricultural and Biological Chemistry

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Section: Methodsmentioning

confidence: 99%

Volatile Flavor Compounds of Boiled Buckwheat Flour

Yajima

Yanai

Nakamura

et al. 1983

Agricultural and Biological Chemistry

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“…The volatiles were steam-distilled and extracted into 50 mL of diethyl ether for 10 min using a modified LikensNickerson apparatus (simultaneous distillation extraction, SDE, method) 4,11 . The extracts were dried over anhydrous sodium sulfate and filtered.…”

Section: Extraction Of Volatile Compoundsmentioning

confidence: 99%

Methyl Anthranilate is the Cause of Cultivar-Specific Aroma in the Japanese Tea Cultivar ‘Sofu’

Sawai

Yamaguchi

Tanaka³

2004

JARQ

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Volatile constituents of the new Japanese tea (Camellia sinensis) clonal cultivar 'Sofu', which has a characteristic aroma, were extracted by means of a simultaneous distillation extraction method and analyzed by means of gas chromatography. A peak found in 'Sofu', and not in any other tea cultivar that we analyzed, was identified as methyl anthranilate. 'Sofu' is a hybrid of 'Yabukita' (var. sinensis) and 'Shizu-Inzatsu 131', which is derived from a cross between var. assamica and var. sinensis. 'Shizu-Inzatsu 131', the pollen parent of 'Sofu', also contained methyl anthranilate. Furthermore, 'Fujikaori', the hybrid of 'Shizu-Inzatsu 131' crossed with 'Yabukita' as the pollen parent, contained methyl anthranilate. 'Shizu-Inzatsu 131' was selected from a natural cross population of the clonal strain introduced from Assam. These suggest that the origin of tea which contains methyl anthranilate is in var. assamica. This is the first report of methyl anthranilate in Japanese cultivars or native varieties.

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“…Simultaneous distillation extraction was developed to extract and concentrate volatile compounds from jujube wine and performed with a Likens-Nickerson apparatus (Schultz et al, 1977). For distillation, 150 mL jujube wine mixed with 50 distilled water and 60 mL dichloromethane were placed in a round-bottom flask in a water-bath (60 °C) for 2 h. When the extraction was performed, chilled water was circulated through the cold finger condenser.…”

Section: Extraction and Analysis Of Volatile Compoundsmentioning

confidence: 99%

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

Zhang

2016

Food Sci. Technol

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This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wines had significantly higher concentrations of ethyl 9-hexadecenoate, ethyl palmitate and ethyl oleate than the extracted wines. Pulp contact also could enhance phenylethyl alcohol, furfuryl alcohol, ethyl palmitat and ethyl oleate. Furthermore, protease treatment can accelerate the release of fusel oils. The first principal component separated the wine from the extracted juice without protease from other samples based on the higher concentrations of medium-chain fatty acids and medium-chain ethyl esters. Sensory evaluation showed pulp contact and protease could improve the intensity and complexity of wine aroma due to the increase of the assimilable nitrogen.

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Isolation of volatile components from a model system

Cited by 334 publications

References 8 publications

Volatile Flavor Compounds of Boiled Buckwheat Flour

Volatile Flavor Compounds of Boiled Buckwheat Flour

Methyl Anthranilate is the Cause of Cultivar-Specific Aroma in the Japanese Tea Cultivar ‘Sofu’

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

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