6533b854fe1ef96bd12aeb2f

RESEARCH PRODUCT

Prefractionation of aroma extracts from fat-containing food by high-performance size-exclusion chromatography

Denis BarronMarkus LübkeJean-luc Le Quéré

subject

[CHIM.ANAL] Chemical Sciences/Analytical chemistryChromatographybiology010405 organic chemistryElution010401 analytical chemistryOrganic ChemistrySize-exclusion chromatographyFraction (chemistry)General Medicinebiology.organism_classification01 natural sciencesBiochemistry0104 chemical sciencesAnalytical ChemistryGel permeation chromatographychemistry.chemical_compoundchemistry[CHIM.ANAL]Chemical Sciences/Analytical chemistryGas chromatographyDiethyl etherComputingMilieux_MISCELLANEOUSAromaDichloromethane

description

A method for the prefractionation of aroma extracts of fat-containing food using high-performance size-exclusion chromatography is presented. The aim was to obtain a fraction of volatile compounds with a residual triglyceride content as low as possible, in order to allow its direct analysis by gas chromatography. Two different mobile phases, diethyl ether and dichloromethane, were tested and the elution volumes of triglycerides and a large variety of aroma compounds were measured. The quality of separation between triglycerides and volatile compounds as a function of column load was studied. The method was successfully applied to the analysis of goat cheese volatiles.

yearjournalcountryeditionlanguage
1996-04-01Journal of Chromatography A
https://doi.org/10.1016/0021-9673(95)01269-9