Artifacts in Flavor Isolates Produced by Steam Vacuum Distillation and Solvent Extraction of Distillate

I. J. Jeon, G. A. Reineccius, E. L. Thomas

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

Artifacts contributed to gas chromatographic flavor profiles by vacuum distillation techniques and subsequent solvent extraction of distillate were studied. Artifacts entering the flavor profile came from the antifoaming agent, distilled laboratory water, chromatograph septum bleed, vacuum grease, and extracting solvent. The antifoaming agents, septum bleed, and vacuum grease all contributed volatile silicone compounds to the gas chromatographic flavor profile. The extracting solvent (redistilled dichloromethane) contained cyclohexane, acetone, chloroform, and vinylidine chloride (tentative) as trace impurities. The laboratory distilled water contributed two minor peaks to the flavor profile that we could not identify. Suggestions are made on how to minimize the presence of these contaminants in flavor extracts obtained through steam vacuum distillation.

Original languageEnglish (US)
Pages (from-to)433-434
Number of pages2
JournalJournal of agricultural and food chemistry
Volume24
Issue number2
DOIs
StatePublished - Mar 1 1976

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