Isolation of Flavor Compounds in Model Systems by Countercurrent Continuous Dialysis

Yueh Ing Chang, Gary A. Reineccius

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


A 40-m tubing type continuous dialyzer was designed in this study. The dialysis rate of flavor compounds was substantially increased over that of a batch process. The effect on dialysis efficiency of varying flow rates of sample and solvent was studied. The ultimate purpose of flavor isolation could be accomplished by manipulating these two operating parameters. The effects of solvent composition, polarity, molecular weight, and acidity of flavor components were also investigated. The more polar and smaller flavor compounds exhibited greater diffusivities. The addition of 2% (v/v) ammonium hydroxide or 1% (v/v) water in diethyl ether was found to be beneficial in isolation of basic flavor components.

Original languageEnglish (US)
Pages (from-to)1168-1173
Number of pages6
JournalJournal of agricultural and food chemistry
Issue number6
StatePublished - Nov 1985


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