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Pyrazine and Thiazole Structaral Properties and Their Influence on the Recovery of Such Derivatives in Aroma Extraction Procedures

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Herent, Marie-France [UCL] Collin, Sonia [UCL]

This work aims to provide better knowledge of pyrazine and thiazole structural properties, exploitable in aroma extraction. An optimized extraction method including steam-vacuum distillation and liquid/ liquid extractions of the aqueous distillate followed by gas chromatography-nitrogen-phosphorus detector analysis enabled us to quantify 50 ppt of such heterocycles in a food matrix such as beer. Lipophilicity appears as a determining parameter for vacuum distillation while basicity governs the liquid/liquid extractions.

Document type Article de périodique (Journal article) – Article de recherche
Access type Accès restreint
Publication date 1998
Language Anglais
Journal information "Journal of Agricultural and Food Chemistry" - Vol. 46, no.5, p. 1975-1980 (1998)
Peer reviewed yes
Publisher American Chemical Society ((United States) [S.l.])
issn 0021-8561
e-issn 1520-5118
Publication status Publié
Affiliations UCL - MD/FARM - Ecole de pharmacie
UCL - AGRO/CABI - Département de chimie appliquée et des bio-industries
Keywords Aroma extraction ; Flavor ; Lipophilicity ; NPD ; Pyrazine ; Thiazole
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Bibliographic reference Herent, Marie-France ; Collin, Sonia. Pyrazine and Thiazole Structaral Properties and Their Influence on the Recovery of Such Derivatives in Aroma Extraction Procedures. In: Journal of Agricultural and Food Chemistry, Vol. 46, no.5, p. 1975-1980 (1998)
Permanent URL http://hdl.handle.net/2078.1/120824