Yeh, Chih-Hsin published the artcileEffects of Different Extraction Methods on Vanilla Aroma, Name: Methyl octanoate, the main research area is Vanilla aroma quality extraction method; GC-MS; HS-SPME; SDE; vanilla; volatile components.
To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable option. We utilized headspace solid-phase microextraction (HS-SPME), steam distillation (SD), simultaneous steam distillation (SDE) and alc. extraction combined with gas chromatog. (GC) and gas chromatog.-mass spectrometry (GC-MS) to identify volatile components of vanilla pods. A total of 84 volatile compounds were identified in this experiment, of which SDE could identify the most volatile compounds, with a total of 51 species, followed by HS-SPME, with a total of 28 species. Ten volatile compounds were identified by extraction with a min. of 35% alc. HS-SPME extraction provided the highest total aroma peak areas, and the peak areas of aldehydes, furans, alcs., monoterpenes and phenols compounds were several times higher than those of the other extraction methods. The results showed that the two technologies, SDE and HS-SPME, could be used together to facilitate anal. of vanilla pod aroma.
Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.
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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics