6533b82bfe1ef96bd128d8c0

RESEARCH PRODUCT

Test of isotopic fractionation during liquid-liquid extraction of volatile components from fruits

Anne ChateauKarin GerolaJean-louis BrazierSophie DautraixRoger GuilluyPatrick EtiévantElisabeth Guichard

subject

Methyl cinnamateChromatography010401 analytical chemistryExtraction (chemistry)food and beverages04 agricultural and veterinary sciencesGeneral ChemistryFractionation[SDV.IDA] Life Sciences [q-bio]/Food engineeringCITRONNIER040401 food science01 natural sciencesHexanal0104 chemical scienceschemistry.chemical_compoundAcetic acid0404 agricultural biotechnologychemistryLinaloolLiquid–liquid extractionHexyl acetate[SDV.IDA]Life Sciences [q-bio]/Food engineeringOrganic chemistryGeneral Agricultural and Biological SciencesComputingMilieux_MISCELLANEOUS

description

Fruits constitute a natural source of flavoring molecules. Nevertheless, an isotopic fractionation could be induced by the extraction of volatile molecules from fruits. After the addition of six volatile molecules to Italia grape (hexyl acetate, acetic acid, linalool, butanoic acid, 3-hydroxy-2-methyl-4-pyrone, and methyl cinnamate) and five volatile molecules to Primofiori lemon (hexanal, trans-2-hexenyl acetate, 1-hexanol, trans-2-hexenol, and 4-decanolide) before extraction, it has been established that, for a particular extraction procedure, there is no significant difference between the 13 C enrichments of these molecules before and after extraction. Nothing has been concluded for acetic acid, which is not recovered for grape when the tested extraction procedures are used

yearjournalcountryeditionlanguage
1995-04-01
https://hal.inrae.fr/hal-02705969