3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Results
The average values resulted from two or three extraction
procedures and two injections of each extract. The relative
standard deviation values were bellow 3 % for each extraction
procedure. The mean values for the recoveries found for
each aroma compound studied are presented for different
extraction modes in Table I. The best values for recovery
were found for MWE (103 %) and USE (101 %), followed
by SPE (85.5 %) on RP-18 and LLE (97.3 %).
Table II
LLE precision characterization for vermut extracts
Compound mean SD RSD [%]
eucalyptol 8.86 0.14 1.58
fenchone 2.34 0.05 2.35
linalool 30.65 0.31 1.02
terpinen 2.96 0.06 2.16
geraniol 2.12 0.05 2.35
cinnamaldehyde 0.56 0.05 8.89
trans-anethole 4.2 0.09 2.22
thymol 1.55 0.06 4
alpha-terpenyl acetate 1.74 0.07 4.06
isobornyl isovalerate 2.07 0.14 6.76
eugenol 2.9 0.11 3.73
miristicin 1.14 0.05 4.8
elemicin 1.08 0.03 3.16
herniarine 0.93 0.05 5.24
bisabolol oxid A 1.04 0.03 3.17
myristic acid 1.24 0.07 5.7
ethyl miristate 1.39 0.14 9.78
lactone 0.78 0.05 6.37
Separation chromatogram is presented in Fig. 1. The
LLE method (3 : 3 : 1, v/v/v) was used for studies on vermut,
bitter and herbs aroma compounds. The relative standard
deviation values found for four different extraction procedures
injected twice were bellow 5 % in the case of vermut and
also for bitter aroma compounds (n = 4).
Fig. 1. Separation chromatogram for the standard mixture
s668
Tables II and III present the precision obtained for different
aroma compounds extracted by LLE from vermut and
respectively from bitter (n = 4). The identification of the
compounds was obtained by GC/MS.
Fig. 2. Recovery comparison for different extraction methods
for the standard mixture
Table III
LLE precision characterization for bitter extracts
Compound mean SD RSD [%]
eucalyptol 0.34 0.001 0.29
fenchone 2.51 0.03 1.05
trans-sabinene
hydrate
1.23 0.04 2.93
p-anis aldehyde 1.35 0.15 10.76
cinammaldehyde 1.61 0.05 2.79
trans anethol 8.87 0.42 4.68
eugenol 71.79 0.71 0.98
coumarin 0.86 0.05 6.15
miristicin 1.11 0.01 1.04
Conclusions
This work presents a comparison of different extraction
methods for the characterization of some aroma compounds.
The methods are suitable for the determination
of trace amounts of aroma compounds in plant extract.