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Volatiles from Delicious Apple Essence—Extraction Methods

✍ Scribed by T. H. SCHULTZ; R. A. FLATH; D. R. BLACK; D. G. GUADAGNI; W. G. SCHULTZ; R. TERANISHI


Book ID
108797523
Publisher
Institute of Food Technologists
Year
1967
Tongue
English
Weight
622 KB
Volume
32
Category
Article
ISSN
0022-1147

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## 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 wer