Thin layer high vacuum distillation to isolate the flavor of high-fat food

Krings, Ulrich; Banavara, Dattatreya S.; Berger, Ralf G.

doi:10.1007/s00217-003-0700-9

Cited by 18 publications

(10 citation statements)

References 6 publications

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“…As described by Krings et al ,8 the recovery of a volatile molecule correlates with its boiling point and its log P value. Volatiles were isolated from Soxhlet extracts using TLHVD.…”

Section: Methodsmentioning

confidence: 84%

“…As the resulting lipid‐containing solvent extract was found inapplicable to GC analysis, the volatiles were separated using TLHVD. This technique, a predecessor of the solvent‐assisted flavour evaporation (SAFE) method,10 was found to be particularly suited to analysing the flavour of lipid‐rich samples 8. It should be conceded that both separation steps, i.e.…”

Section: Resultsmentioning

confidence: 99%

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Volatile flavours in raw egg yolk of hens fed on different diets

Plagemann

Zelena

Krings

et al. 2011

J. Sci. Food Agric.

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While data from gas chromatography/flame ionisation detection, gas chromatography/mass spectrometry and gas chromatography/olfactometry were less conclusive, the results from sulfur-specific analysis using gas chromatography/flame photometric detection showed a considerable effect. However, because of the low abundance of sulfur compounds in the yolk, these differences are not expected to be perceivable by the consumer.

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“…As described by Krings et al ,8 the recovery of a volatile molecule correlates with its boiling point and its log P value. Volatiles were isolated from Soxhlet extracts using TLHVD.…”

Section: Methodsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Volatile flavours in raw egg yolk of hens fed on different diets

Plagemann

Zelena

Krings

et al. 2011

J. Sci. Food Agric.

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“…The aroma extract was concentrated to a volume of 50 ml using a Vigreux column and volatiles isolated using thin layer high vacuum distillation according to Krings, Banavara, and Berger (2003).…”

Section: Preparative Gas Chromatographymentioning

confidence: 99%

Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

et al. 2011

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“…Vacuum has been used in the analysis of volatiles for many years, with high vacuum transfer or related methods involving low-pressure distillation being applied in cases requiring minimization of changes within the sample, such as in flavor research in particular [6]. Using vacuum for SPME sampling was first described by Brunton in an analysis of turkey meat volatiles [7].…”

Section: Introductionmentioning

confidence: 99%

Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

Sykora

Vítová

Jeleń

2020

Eur Food Res Technol

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Solid-phase microextraction (SPME) is a well-established technique in the analysis of food volatile compounds, usually performed for qualitative analysis. This paper presents an elaboration of conditions for SPME analysis of main volatile compounds in hard cheese and an evaluation of suitability of vacuum to improve the transfer of volatile compounds towards SPME fiber. Compounds representing the main groups of hard cheese volatiles were investigated: 1-pentanol, butanoic acid, 2,3-butanedione and 2-heptanone. Parameters for SPME extraction (temperature, water, sodium carbonate addition, time, vacuum) were evaluated. Application of vacuum had a positive effect on all analytes when extraction was performed from water, but in the cheese matrix the effect was significant only for butanoic acid. Extraction time was the most significant factor for extraction efficiency in examined cheeses, while temperature had a minor effect on the amount of extracted volatiles. The method was applied on Edam, Emmentaler, Gouda and Maasdam cheeses obtained from the market.

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Thin layer high vacuum distillation to isolate the flavor of high-fat food

Cited by 18 publications

References 6 publications

Volatile flavours in raw egg yolk of hens fed on different diets

Volatile flavours in raw egg yolk of hens fed on different diets

Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

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