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 language | English (US) |
|---|---|
| Pages (from-to) | 1084-1085 |
| Number of pages | 2 |
| Journal | Journal of food science |
| Volume | 45 |
| Issue number | 4 |
| DOIs | |
| State | Published - Jul 1980 |