Details
| Original language | English |
|---|---|
| Pages (from-to) | 70-73 |
| Number of pages | 4 |
| Journal | European Food Research and Technology |
| Volume | 217 |
| Issue number | 1 |
| Publication status | Published - 29 Mar 2003 |
Abstract
A modified vacuum distillation apparatus to isolate volatiles from lipid food matrices was systematically evaluated using neutral synthetic oil (Miglyol 812) spiked with 14 flavor compounds. Thin layer high vacuum distillation showed good recovery for most of the flavor constituents of the model mixture. The recovery was linearly correlated with the product of the octanol/water partition coefficient, logP and boiling point when the lactones were excluded. The same linear relationship was found for lactones, but the slope of the regression line was much steeper. The mean recovery of δ-dodecalactone was 5.1%, indicating the limit of the method.
Keywords
- Flavor recovery, High-fat food, Lactones, Octanol/water partition coefficient, Vacuum distillation
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Chemistry(all)
- Biochemistry, Genetics and Molecular Biology(all)
- Biochemistry
- Engineering(all)
- Industrial and Manufacturing Engineering
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In: European Food Research and Technology, Vol. 217, No. 1, 29.03.2003, p. 70-73.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Thin layer high vacuum distillation to isolate the flavor of high-fat food
AU - Krings, Ulrich
AU - Banavara, Dattatreya S.
AU - Berger, Ralf G.
PY - 2003/3/29
Y1 - 2003/3/29
N2 - A modified vacuum distillation apparatus to isolate volatiles from lipid food matrices was systematically evaluated using neutral synthetic oil (Miglyol 812) spiked with 14 flavor compounds. Thin layer high vacuum distillation showed good recovery for most of the flavor constituents of the model mixture. The recovery was linearly correlated with the product of the octanol/water partition coefficient, logP and boiling point when the lactones were excluded. The same linear relationship was found for lactones, but the slope of the regression line was much steeper. The mean recovery of δ-dodecalactone was 5.1%, indicating the limit of the method.
AB - A modified vacuum distillation apparatus to isolate volatiles from lipid food matrices was systematically evaluated using neutral synthetic oil (Miglyol 812) spiked with 14 flavor compounds. Thin layer high vacuum distillation showed good recovery for most of the flavor constituents of the model mixture. The recovery was linearly correlated with the product of the octanol/water partition coefficient, logP and boiling point when the lactones were excluded. The same linear relationship was found for lactones, but the slope of the regression line was much steeper. The mean recovery of δ-dodecalactone was 5.1%, indicating the limit of the method.
KW - Flavor recovery
KW - High-fat food
KW - Lactones
KW - Octanol/water partition coefficient
KW - Vacuum distillation
UR - http://www.scopus.com/inward/record.url?scp=1542393517&partnerID=8YFLogxK
U2 - 10.1007/s00217-003-0700-9
DO - 10.1007/s00217-003-0700-9
M3 - Article
AN - SCOPUS:1542393517
VL - 217
SP - 70
EP - 73
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 1
ER -