scholarly journals The Main Aroma Compounds in Cookie Analysis of the Main Aroma Compounds in Cookies Using Steam Distillation Extraction and Aroma Extract Dilution Methods

2020 ◽  
Vol 67 (5) ◽  
pp. 171-175
Author(s):  
Nobuko Egi ◽  
Kazuko Hirao ◽  
Saori Mitsuboshi ◽  
Yoko Yoneyama ◽  
Masahiro Murakami ◽  
...  
Keyword(s):  
Steam Distillation ◽  
Aroma Compounds ◽  
Steam Distillation Extraction

Theory of the equilibrium in a microapparatus for the isolation and concentration of organic substances from water by continuous steam distillation-extraction

1985 ◽  
Vol 50 (10) ◽  
pp. 2115-2121 ◽  
Author(s):  
Václav Janda ◽  
Bohuslav Doležal
Keyword(s):  
Phase Equilibrium ◽  
Organic Solvent ◽  
Water Sample ◽  
Organic Substance ◽  
Concentration Factor ◽  
Chromatographic Analysis ◽  
Steam Distillation ◽  
Organic Substances ◽  
Azeotropic Mixtures ◽  
Steam Distillation Extraction

The phase equilibrium establishing in a microapparatus designed for the isolation and concentration of organic substances from water by continuous steam distillation-extraction is treated. This technique, used for the preconcentration of water pollutants followed by the gas chromatographic analysis of the extract, is suitable for organic substances with boiling temperatures higher than that of water which form azeotropic mixtures with water, the boiling temperatures of which are lower than those of water and the organic substances themselves. The organic solvent used for the extraction must have a very low boiling temperature. The recovery from the whole procedure and the concentration factor depend on the volumes of the water sample and the organic solvent as well as on the volume of the space where the extraction of the organic substance from the aqueous condensate takes place.

Research on the Extraction of Dendranthema Morifolium Volatile Oils by Microwave-Assisted Steam Distillation Extraction

2013 ◽  
Vol 634-638 ◽  
pp. 1049-1053
Author(s):  
Hui Lin Cao ◽  
Shuang Ran Liang ◽  
Yang Tian ◽  
Zhi Ling Chen ◽  
Jian Ping Chao
Keyword(s):  
Extraction Method ◽  
Steam Distillation ◽  
Extraction Efficiency ◽  
Extraction Yield ◽  
Volatile Oils ◽  
Microwave Assisted ◽  
Steam Extraction ◽  
Steam Distillation Extraction ◽  
Optimum Extraction ◽  
Modern Technologies

Microwave-assisted steam extraction system combines the advantages of both conventional and modern technologies. MAE is probably going to be the leading technology in essential oil producing industry. In our research, one-factor and uniform experimental designs are used to determine the optimum extraction conditions, and the results are as follows: the extraction yield is measured as 2.30% with 3h of reflux time, when degree of pulverization is 90, immersing time is 3h, yield of solid to liquid equals 12: 1 ml/g. The chemicals in the production were examined by GC-MS. More than 40 kinds of chemicals were detected, which is consistent with that of the traditional steam extraction method. However, the extraction efficiency is dramatically increased when the steam extraction is assisted with microwave heating, and it is up to 3.8 times.

scholarly journals Volatile compounds of some popular Mediterranean seafood species

2013 ◽  
Author(s):  
I. GIOGIOS ◽  
N. KALOGEROPOULOS ◽  
K. GRIGORAKIS
Keyword(s):  
Volatile Compounds ◽  
Fish Species ◽  
Carbonyl Compounds ◽  
Mytilus Galloprovincialis ◽  
Steam Distillation ◽  
Total Concentration ◽  
High Concentration ◽  
Striped Mullet ◽  
Merluccius Merluccius ◽  
Steam Distillation Extraction

The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species’ fat content.

Determination of Benzoates and Hydroxybenzoates in Foods

1966 ◽  
Vol 49 (4) ◽  
pp. 829-834 ◽  
Author(s):  
Salvatore J Pinella ◽  
Anthony D Falco ◽  
George Schwartzman
Keyword(s):  
Benzoic Acid ◽  
Steam Distillation ◽  
Sorbic Acid ◽  
Collaborative Study ◽  
Qualitative And Quantitative ◽  
Recording Spectrophotometer ◽  
Chromatographic Plate ◽  
Steam Distillation Extraction ◽  
Tlc Separation

Abstract A method has been devised for the qualitative and quantitative determination of benzoates and hydroxybenzoates in foods. The qualitative procedure is based on the TLC separation of benzoic acid, the hydroxybenzoates, and sorbic acid, using kieselguhr G-silica gel GF 254 as the absorbent and hexane:acetic acid as the mobile solvent. The separated preserving acids are identified under UV radiation and by specific chromogenic reagents. Benzoic acid in foods was determined quantitatively by steam distillation, extraction, and TLC separation. The benzoic acid was removed from the chromatographic plate, extracted with ethanol, and determined in the UV region with a recording spectrophotometer and 5 cm micro cells. These procedures should be subjected to collaborative study.

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