Isolation methods for the volatile components of grapefruit juice. Distillation and solvent extraction methods
Five different methods including solvent extraction, distillation and simultaneous distillation-solvent extraction (SDE) have been compared for the isolation of the volatile components of grapefruit juice. The search for an adequare procedure was directed to obtaining aroma concentrates with an odour resembling that of the original grapefruit juice. The methods have also been compared in terms of some experimental parameters. The concentrates have been analyzed by fused-silica, capillary gas chromatography and the GC patterns have been compared in terms of the recovery efficiencies for high-, medium-, and low-volatility components. The SDE methods gave the best results, particularly when using the apparatus proposed by Godefrootet al.
Key WordsCapillary GC Grapefruit volatiles Distillation Solvent extraction
Unable to display preview. Download preview PDF.
- H. Maarse, R. Belz eds. “Isolation, separation and identification of odorous compounds” Reidel Publishing Co.,1981.Google Scholar
- W. G. Jennings, R. Wohleb, M. J. Lewis, J. Food Sci.37, 69 (1972).Google Scholar
- J. A. Singleton, H. E. Pattee, J. Am. Oil Chem. Soc.57, 405 (1980).Google Scholar
- M. G. Moshonas, P. E. Shaw, J. Food Sci.47, 958 (1982).Google Scholar
- A. J. Núñez, J. M. H. Bemelmans (in preparation).Google Scholar
- S. T. Likens, G. B. Nickerson, Am. Soc. Brew. Chem. Proc. 5 (1964).Google Scholar
- A. J. McLeod, S. J. Cave, J. Sci. Food Agric.26, 351 (1975).Google Scholar