2' ISOLATION AND SEPARATION OF FLAVOR COMPOUNDS

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2. ISOLATION AND SEPARATION OF FLAVOR
COMPOUNDS
I. Objectives Isolation of volatile flavor
compounds of the original good flavor with
minimum artifact. 1. Selection of good flavor
sample 2. Isolation of volatile flavor compounds
3. Extraction and concentration 4. Separation of
isolated compounds 5. Identification of flavor
compounds 6. Synthesis of compounds 7.
Reconstitution of the flavor
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II. Prerequisites

• Selection of sample
• No alternation of the original flavor
• 3. No artifacts
• due to decomposition
• autooxidation

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III. Headspace Analysis
Static headspace analysis without enrichment
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Dynamic Headspace Analyzer and Gas Chromatograph
2. With Enrichment
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Soybean Oil Chromatogram
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2. Continuous Solvent Extraction
Condenser
Beverage sample
Solvent (Ether)
Holes at the bottom of the tube
Water Bath
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3. Steam Distillation and Continuous Solvent
Extraction
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Kuderna-Danish Assembly for Concentration of
Isolated Compounds by Solvent Evaporation
Water Bath
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Final Fractionation and Separation
Sample as concentrate as possible Gas
Chromatograph Mass Spectrometry Use
capillary column Identification of the
important peaks by mass spectrometry
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Gas Chromatogram of Orange Juice Flavor