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Comparison of extraction methods for the isolation of volatile compounds from distilled alcoholic beverages

✍ Scribed by Pino, J. ;Villarreal, A. ;Roncal, E.

Publisher: John Wiley and Sons
Year: 1994
Tongue: English
Weight: 220 KB
Volume: 38
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19940380310

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Batch and continuous solvent extraction methods were evaluated, using an alcoholic model system, to select the best alternative for the isolation of volatile aroma compounds from distilled alcoholic beverages. Recoveries using pentane, pentane‐diethyl ether (2:1) and dichloromethane were compared. Pentane extraction produced the best results, particularly by a continuous procedure for 6 h.

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