Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration Techniques
Authors:
- E. MehinagicEME. Mehinagic
- C. ProstC. Prost
- M. DemaimayMDM. Demaimay
- 1 October 2003
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 68 (8) , 2411-2415
Abstract
Vacuum hydrodistillation, which is a very gentle work‐up procedure, has never been used for the extraction of apple aroma. During the concentration of aroma that follows vacuum hydrodistillation, some very volatile components can be lost. The aim of this study was to compare 2 different concentration techniques, liquid‐liquid extraction and solid phase extraction, to obtain an apple aroma extract as close as possible to fresh apple. After the elimination of solvent from the extract by gas chromatography, the study of the odor characteristics of solvent‐free extracts was made possible. Vacuum hydrodistillation was convenient for fresh apples.Keywords
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