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 language||English (US)|
|Number of pages||2|
|Journal||Journal of food science|
|State||Published - Jul 1980|