FLAVOR ISOLATION FROM FATTY FOODS VIA SOLVENT EXTRACTION AND MEMBRANE DIALYSIS

K. F. BENKLER, Gary A Reineccius

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

Solvent extraction of cheddar cheese and ground beef samples followed by dialysis against pure solvent using a perfluorosulfonic acid membrane was used in the isolation of flavor compounds. Chromatograms obtained using the dialysis technique were compared with those obtained using traditional distillation:solvent extraction methods. The dialyzed samples showed good recovery of a wide range of compounds while the distilled samples showed greater recovery of the more volatile compounds. Odors of the distilled and dialyzed samples were similar but not identical.

Original languageEnglish (US)
Pages (from-to)1084-1085
Number of pages2
JournalJournal of food science
Volume45
Issue number4
DOIs
StatePublished - Jul 1980

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