Extraction Technologies For Medicinal And Aromatic Plants - Unido

EXTRACTION TECHNOLOGIES FOR MEDICINAL AND AROMATIC PLANTS
desorption (using injector glass liners packed with Tenax-TA as adsorbent
traps for aroma collection at ambient room temperature) and desorption at
the interior of a GC injector. This DHS-type protocol was used to characterize
fresh tomato fl avor compounds; the results were compared with published
data from a static headspace method (Table 1).
Table 1: Concentration of selected tomato aromas from heat-processed tomato
juice by static headspace trapping (SHT) and dynamic headspace trapping (DHT),
expressed in parts per billion (ppb)
Compound SHT, ppb DHT, ppb
(E)-2-hexanal 5 340
1-Penten-3-one 61 100
2-Isobutylthiazole 2 450
2-Methylfuran 97 1,060
2-Pentylfuran 26 700
3-Methybutanal 17 750
3-Methylfuran 717 3,200
6-Methyl-5-hepten-2-one 21 1,330
Acetone 325 -
Benzaldehyde 3 30
Dimethyl disulfi de 16 630
Dimethyl sulfi de 5,205 2,974
Ethanol 311 -
Geranial 2 130
Hexanal 188 6,210
Pentanal 48 470
In the present study, this DHT-type protocol was used to characterize
fresh tomato fl avour compounds for comparison with related literature
methods.
9.7.4 Some Practical Examples of Headspace Technique
Use
9.7.4.1 Tomato Juice
Fresh tomato juice was made from vine-ripe fruit by Campbell
Soup Company’s R&D centre in Davis, USA. Chemicals were reagent grade,
supplied from reliable sources.
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