Preparation of Fruit Essences for Gas Chromatography
- 1 January 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (1) , 63-68
- https://doi.org/10.1111/j.1365-2621.1966.tb15416.x
Abstract
SUMMARY: A large‐scale continuous liquid‐liquid extractor, designed for efficiently extracting large volumes of extremely dilute essence with minimal quantities of solvent, is described. Chromatograms are compared that were obtained on Bartlett pear essences prepared by: 1) direct fruit extraction; 2) extraction of laboratory steam distillates; and 3) extraction and 4) adsorption techniques applied to a commercial deaerator effluent.Keywords
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