Solvent-assisted flavor evaporation SAFE

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%. 

Solvent-assisted flavor evaporation (SAFE)—a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices—was developed in 1999 by W. Engel et al. (104). Technical details and the design of the SAFE apparatus are exhaustively described by the authors. SAFE includes a compact distillation unit in combination with a high vacuum pump (Fig. 20). The developers of this new equipment pointed out the following advantages ... 

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