Solvent-assisted flavor evaporation

FIGU RE 3.7 Solvent assisted flavor evaporation system for the isolation of aroma compounds from solvent extracts. (From Werkhoff, R, S. Brennecke, W. Bretschneider, H.J. Bertram, Flavor, Fragrance, and Odor Analysis, R. Marsili, Ed., Marcel Dekker, New York, 2002, p. 139. With permission.)... 

Engel, W., W. Bahr, P. Schieberle, Solvent assisted flavor evaporation a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrixes, Zeitschrift Lebensmit. Untersuch. Forsch., 209(3 ), 1999, p. 237. 

Quantification of fresh tomato odorants was performed as previously described [6] using the same analytical instruments, internal standards mass spectrometry (MS) fragment ions, and recovery values. One additional compound, 2-isobutylthiazole, was included in the quantitative analysis. The ion used for quantification was m/z 99, and the recovery value determined for the solvent assisted flavor evaporation (SAFE) sample preparation method was 78%. 

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