Simultaneous distillation—extraction under static vacuum: isolation of volatile compounds at room temperature

Maignial, L.; Pibarot, Patrick; Bonetti, Graziano; Chaintreau, Alain; Marion, J. P.

doi:10.1016/0021-9673(92)85260-z

Cited by 40 publications

(29 citation statements)

References 10 publications

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“…Due to the high temperature used in atmospheric SDE, thermal artefacts may be generated during the extraction process and thus vacuum SDE systems have been developed to overcome the generation of thermal artefacts. One of the more recent vacuum SDE systems was developed by Maignial et al (10). This Static Vacuum SDE apparatus is an "easy-to-use device to isolate volatile components at room temperature, in a reasonable time, on a micro scale and with a high concentration factor".…”

Section: Resultsmentioning

confidence: 99%

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The Effect of Processing on the Chiral Aroma Compounds in Cherries (Prunus avium L.)

Pierce

Mottram

Baigrie

1996

ACS Symposium Series

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Flavor extracts of four different varieties of fresh cherry fruit were obtained using a static vacuum extraction apparatus. The extracts were analysed using GC-MS and three chiral compounds were found in all the cherry varieties: limonene, linalool, and α-terpineol. Multidimensional GC (MDGC), incorporating a cyclodextrin based stationary phase, was used to separate the enantiomers of these chiral compounds. Enantiomeric excesses of (R)-(+)-limonene, (R)-(-)-linalool and (R)-(+)-α-terpineol were found. Each variety of cherry was canned and heat processed in a retort. The canned cherries were then extracted and analysed under similar conditions to the fresh samples. The canned cherries contained the same chiral compounds as found in the fresh. However, the concentration of the chiral compounds changed slightly on processing. Limonene showed a decrease in total concentration whereas α-terpineol increased. Moreover, analysis by MDGC showed a marked decrease in the enantiomeric excess of (R)-(+)-limonene, and small decreases for (R)-(-)-linalool and (R)-(+)-α-terpineol. Chiral compounds are frequently found among the flavor volatiles of fruits and, like many naturally occurring chiral compounds, one enantiomer usually exists with a greater preponderance when compared with its antipode. Chiral odor compounds may show qualitative and quantitative differences in their odor properties (7). For example, (/£)-(+)-limonene has an orange-like aroma while («S)-(-)-limonene is turpentine-like; (£)-(+)-carvone is characteristic of caraway while its enantiomer has a spearmint odor (2). However, other chiral compounds, such as y and 6-lactones, show very little enantioselectivity of odor perception (7). The occurrence of chiral flavor compounds in enantiomeric excess provides the analyst with a means of authenticating natural flavorings, essential oils, and other plant extracts. The advent of cyclodextrin-based gas chromatography'stationary phases has resulted in considerable activity in the analysis of chiral compounds in flavor extracts of fruits, spices and other plants (3-7).

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Section: Resultsmentioning

confidence: 99%

“…A 100 ml sample of this fruit slurry was transferred to the sample flask of a static vacuum SDE apparatus, as described by Maignial et al (10). Iso-octane (2.5 ml) was used as the extracting solvent.…”

Section: Static Vacuum Sdementioning

confidence: 99%

The Effect of Processing on the Chiral Aroma Compounds in Cherries (Prunus avium L.)

Pierce

Mottram

Baigrie

1996

ACS Symposium Series

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“…Low-boiling solvents are commonly used for atmospheric SDE because they possess good extractive properties and are easy to evaporate to concentrate the extract. [19] Different ratios of lemon myrtle=water were tested to determine the best extraction yield. The ratio 1 in 20 gave the best extraction yield.…”

Section: Extraction Of Oilmentioning

confidence: 99%

Drying of Lemon Myrtle (Backhousia citriodora) Leaves: Retention of Volatiles and Color

2009

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Lemon myrtle plant (Backhousia citriodora) leaves were dried at three different drying temperature conditions (30, 40, and 50 C) in a fluidized bed dryer. The retention of the principal volatile compound, citral, was analyzed in dried products obtained at these three drying conditions. The changes in the color parameters L Ã , a Ã , b Ã of leaves were also analyzed. More than 90% of citral was retained at 50 C drying temperature, whereas the retention at 30 and 40 C was 81 and 85%, respectively, suggesting that higher temperature is beneficial to achieve higher retention of volatiles. However, in terms of the color, all the color parameters were changed maximum at 50 C drying temperature unfavorably, suggesting that the higher temperature drying causes more degradation of the pigment. Blanching of the leaves in hot water at 80 C for 1 min prior to drying did not result in any improvement in volatile retention or color.

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“…In order to avoid the formation of artefacts when the sample is subjected to distillation, some authors propose working at reduced pressure. Under these conditions hydrolysis reactions were avoided and sugar degradation products like furfural are not formed [20].…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile compounds of rosemary honey. Comparison of different extraction techniques

2003

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SummaryThe analysis of the volatile fraction from honey requires the sugar matrix to be separated prior to the analysis by GC-MS. In this study, three extraction techniques, simultaneous extractiondistillation, liquid-liquid extraction and solid-phase extraction, were compared to the extraction of the volatile compounds of a rosemary honey Analysis of these fractions by gas chromatography -mass spectrometry enabled the tentative identification of up to 122 volatile compounds (alcohols, ketones, aldehydes, acids, esters, terpenes, hydrocarbons, phenol, furan and pyran compounds). SDE extracts were rich in terpenes and esters, while the other l",,vo techniques avoided the formation of artefacts clue to heating the sample.

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Simultaneous distillation—extraction under static vacuum: isolation of volatile compounds at room temperature

Cited by 40 publications

References 10 publications

The Effect of Processing on the Chiral Aroma Compounds in Cherries (Prunus avium L.)

The Effect of Processing on the Chiral Aroma Compounds in Cherries (Prunus avium L.)

Drying of Lemon Myrtle (Backhousia citriodora) Leaves: Retention of Volatiles and Color

Analysis of volatile compounds of rosemary honey. Comparison of different extraction techniques

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