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Pyrazine and thiazole structural properties and their influence on the recovery of such derivatives in aroma extraction procedures

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Herent, MF 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 Amer Chemical Soc (Washington)
issn 0021-8561
e-issn 1520-5118
Publication status Publié
Affiliation UCL - AGRO/CABI - Département de chimie appliquée et des bio-industries
Keywords pyrazine ; thiazole ; aroma extraction ; flavor ; lipophilicity ; NPD
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Bibliographic reference Herent, MF ; Collin, Sonia. Pyrazine and thiazole structural 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/2078.1/45307