Recovery of volatile compounds from butter oil

Abstract

Three methods for the isolation of volatile compounds from oils and fats were compared using small concentrations (approximately 1 ppm) of added C3–12n‐alkan‐2‐ones and C2–10n‐alkan‐1‐ols in commercial butter oil. These were : high vacuum degassing, cold‐finger molecular distillation and reduced pressure steam distillation. Several modifications were incorporated. The highest yields of all compounds were obtained by cold‐finger molecular distillation but difficulties were encountered in subsequent analysis. It was more convenient to recover compounds boiling below 150C by either high vacuum degassing or reduced pressure steam distillation. The latter was more efficient for the higher boiling compounds. Extraction with organic solvents was not required in any of these techniques. The combination of high vacuum degassing and cold‐finger molecular distillation was found to be the best method of analyzing the complete range of model compounds.

Effect of Two Storage Conditions on the Odor of an Edible Seaweed, Palmaria palmata, and Optimization of an Extraction Procedure Preserving its Odor Characteristics

“…Volatile compounds were extracted by vacuum hydrodistillation, using an apparatus designed by Forss and Holloway (1967) and modified by Dumont and Adda (1972), as previously described by Etiévant and Bayonove (1983). In order to obtain an extract with a good representativeness of the initial product, the optimization of the hydrodistillation was performed according to a factorial design of which factors were the sample temperature, the crushing of algae and the salting of the water ( Table 1).…”

Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

“…100 g of ground green coffee beans were mixed with 350 mL of demineralised and degassed water, and extracted by vacuum hydrodistillation at ambient temperature (Θ<25-30°C) [17,18]. During hydrodistillation 100 mL of water was added every 2 h and volatiles were condensed in three cold traps (-196°C).…”

Effect of freeze storage on the volatiles of butter

“…The effect of storage on the butter flavour were studied [8]. BADINGS [9] found a complex mixture of carbonyl compounds in butter after the cold storage.…”