Abstract SCHIRACK, ANDRIANA VAIS. The Effect of Microwave ...

compounds eluting from microwave-heated spaghetti, which incorporated a trap and
condenser to capture volatiles.
Solvent extraction is a technique used to capture higher molecular weight
compounds than is possible with headspace analyses. Because water can also be
co-extracted with the aroma compounds, an additional distillation step is often
necessary. The high vacuum transfer (HVT) method is based on the concept of
transferring volatiles under vacuum between two vessels based on a large
temperature differential (Engel et al., 1999). A specialized version of this is the
solvent assisted flavor evaporation method, or SAFE. Engel et al. (1999) developed
the SAFE, which in connection with solvent extraction and a high vacuum pump
(5x10 -3 Pa) allows the isolation of volatiles from solvent extracts, food suspensions
such as fruit pulp, matrices with a high fat content, and aqueous foods such as milk
or beer. Engel et al. (1999) developed SAFE to avoid some of the drawbacks of
HVT, such as: condensation of aroma volatiles with higher boiling points inside
transfer tubing, limitation to only diethyl ether and dichloromethane extracts due to
their freezing point, blockage of samples high in fat in the stopcock of the sample
funnel, as well as the fragility of the system. Using SAFE, higher boiling point
alkanes as well as more of the polar odorants such as vanillin, sotolon and 3-
methylbutanoic acid were isolated when compared to HVT. Furthermore, the use of
SAFE resulted in higher yields from fatty matrices of 50% fat, compared to high
vacuum transfer (Engel et al., 1999). Solvent assisted flavor evaporation has been
used in several applications, including the analysis of volatile compounds in fresh
milk (Bendall, 2001).
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