Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 53, Issue 23, Pages 8881-8895Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0510541
Keywords
flavor; volatile compounds; fruits; liquid-liquid microextraction
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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.
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