Volatile Organic Acids in Pre‐ferments for Bread

SUMMARY This paper describes the separation and partial identification of 10 volatile fatty acids present in apple wine. The acidic fraction was prepared by “stripping” the wine in a rising film evaporator and separating the volatile acids from the strippings by appropriate pH adjustment, steam distillation and extraction. When the volatile acids of apple wine were examined by gas chromatography, using Ucon 50‐HB‐2000 and Uconnonpolar, ten distinct peaks were revealed. In addition the volatile acids were methylated with diazomethane, and the composition of the methyl ester fractions was studied by gas chromatography using diethylene glycol succinate and Carbowax‐400.

Section: Volatilementioning

confidence: 99%

The Flavor Spectrum of Apple Wine Volatiles.

Sugisawa

Matthews²,

MacGregor³

1962

“…Several techniques have been used by various workers for removing the volatile compounds from foods for analysis by gas chromatography. The most widely used methods are solvent extraction (Hornstein and Crowe, 1960;Hunter et al, 1961;Jennings, 1961) and distillation (Slater, 1961 ;Yueh and Strong, 1960) or a combination of both (Brandenberger and Miiller, 1962;Hiu and Scheuer, 1961 ;Smith and Coffman, 1960;Vorheck et al, 1961 ;Weurman, 1963 ;Wick et al, 1961). The disadvantages of solvent extraction are the inability of solvents to remove all of the odor components quantitatively and the possibility of contaminating the samples with impurities from the solvent.…”

Section: Introductionmentioning

confidence: 97%

Techniques for Collecting Volatile Components from Haddock Flesh for Gas Chromatographic Analysis

Mendelsohn

Steinberg

Merritt

1966

SUMMARYThe volatile compounds isolated from haddock (Melanogrammus aeglefinus) flesh were analyzed by cryogenic gas chromatography. Four methods of collecting the volatile compounds were studied and evaluated. Chromatograms showed that the best samples were obtained from the equilibrium vapor above the total condensate removed from the haddock flesh by vacuum distillation. Chromatograms illustrate the changes in the relative amounts of volatile compounds collected from samples of both raw and cooked fish after storage at 2°C for 1, 5, and 10 days. The amount and number of volatile compounds increased during storage, and cooking released additional compounds, some in large amount.

“…Similarly, Vorbeck et al (1961) reported on biochemical changes of minor constituents of cabbage by lactic acid bacteria. Wiseblatt (1960) and Hunter et al (1961) characterized some of the flavor components in fermented dough, bread extracts, oven vapors, and pre-ferments for bread.…”

mentioning

confidence: 99%

Identification of Volatile Constituents from Pure‐Culture Fermentations of Brined Cucumbers

Aurand¹,

Singleton²,

Bell³

et al. 1965

SUMMARY A high‐vacuum distillation method, with liquid‐nitrogen trapping, was used to separate the volatile components present in pure‐culture fermentations of cucumbers. The pure cultures used were Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides. The vapors were subjected to gas‐liquid chromatography and the components identified by comparison of retention times with those of known compounds. Differences in the vapor chromatograms were obtained both between the different species of lactic acid bacteria and with strains of the same species. Comparison of the chromatograms with the organoleptic evaluation of the different pickle samples indicated that the flavor of pickles is due to a blend of volatile components rather than the presence or absence of a single component. Formaldehyde, acetaldehyde, acetone, ethyl alcohol, propionaldehyde, and butyraldehyde were isolated and identified.