کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1202802 | 965084 | 2010 | 7 صفحه PDF | دانلود رایگان |
This research paper presents a comparative study of two different extraction and concentration techniques to obtain representative pistachio aroma extracts: the traditional direct solvent extraction (DSE) followed by high-vacuum transfer (HVT) and the headspace solid-phase microextraction (HS-SPME). The results showed that, although both techniques provide accurate information about the aromatic composition that will be perceived by the consumer, the precision in terms of within-day repeatability and between-days repeatability (intermediate precision) of the chromatographic areas presented better values for HS-SPME than for DSE-HVT. Moreover the solvent-free HS-SPME allows the extraction of more odour-active regions, requires very little sample handling and shorter time for sampling.
Journal: Journal of Chromatography A - Volume 1217, Issue 49, 3 December 2010, Pages 7781–7787