Volatile analysis

Question 1

Properties of aroma compounds

Answer 1

Low Molecular weight (<250)
Volatile
present at very low conc. (ppm)
limited solubility in water

Question 2

Exception of aroma compounds that have good solubility in water (3) & (e.g.)

Answer 2

Volatile organic acids - e.g. butyric acid
Aromatic phenols - e.g.eugenol
Sugar derived - e.g. maltol, furanol

Question 3

Aroma analysis protocol

Answer 3

slide 3

1) Isolate aroma extract from food
2) Separate and identify components
3) Find components contributing to aroma

Question 4

General requirements of extraction

& how to overcome if problem occur

Answer 4

• Solvents should be of the highest purity
• -> Re-distil before use
• Food samples of the same type vary considerably
• -> Mix samples well to reduce variability
• -> perform at least 3 replicates
• Keep temp as low as possible
• -> to avoid sample decomposition/ cooking
• -> reduce volatile losses due to evaporation
• Always perform a blank extraction