Furaneol isolation using excess

I Dynamic Headspace Furaneol Isolation Using Excess Na2S04.. The most difficult 3 volatiles to isolate from aqueous foods include the sugar related compounds such as (2 Furaneol and Maltol. Until recently the accepted meAod to isolate these compoimds for analysis was to extract the blended, filtered product directly with ether (e.g. in a continuous liquid-liquid extractor). This often required another step to separate volatiles from non-volatiles before GC injection. 

This chapter discusses some more recent variations of methods for isolation of volatiles fiom food and plant materials. For particular problems there are advantages to each of the three main types of isolation methods, direct extraction, steam distillation and dynamic headspace. Direct solvent extraction is the only method which is reasonably efficient in isolating components of both high and low water solubility. Because food and plant volatiles are usually water soluble at their ppm concentrations their isolation by steam distillation does not fit the theory s required non-miscible conditions and this may be better considered a type of dynamic headspace isolation. By atkpting ideas fiom a recently published direct solvent extraction metiiod, which used excess sodiiun fate to bind all water in aqueous foods, the authors discovered an effective dynamic headspace meAod for isolating Furaneol and other water soluble volatiles. 

By adapting the proach of Guth and Grosch (6), using an excess of anhydrous sodium sulfate to bind water mentioned above, we have developed a one step dynamic headspace isolation method which gives practical recoveries of Furaneol and Mdtol for quantitative analysis. This new approach (see Figure 1) for the isolation of Furaneol is described below. 

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