Optimization of the analysis of flavor volatile compounds by liquid-liquid microextraction (LLME). Application to the aroma analysis of melons, peaches, grapes, strawberries, and tomatoes.
A fast method based on liquid-liquid microextraction (LLME) has been developed for the analysis of volatile compounds in fruit and vegetable juices. The method was tested in an aqueous solution containing 49 common flavor compounds typically found in fruit aroma. Influence on extraction yield of the salts used, their levels, and the time of extraction was investigated. The efficiency of n-propyl gallate to inhibit the formation of secondary compounds from lipids during the crushing of fruit tissues was also tested. The proposed method was then applied to several authentic samples such as melons, peaches, grapes, strawberries, and tomatoes. The advantages and limitations of LLME are discussed.
Aubert
Christophe
C
Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint-Rémy-de-Provence, France. aubert@ctifl.fr
Baumann
Severine
S
Arguel
Helene
H
D019662:Cucurbitaceae / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D031985:Fragaria / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D018551:Solanum lycopersicum / Q000737:chemistry; D009812:Odorants / Q000032:analysis*; D027861:Prunus / Q000737:chemistry; D012996:Solutions; D013649:Taste; D027843:Vitis / Q000737:chemistry; D014835:Volatilization
D012996:Solutions