| Autor: |
Le Guillas, Gautier, Marzin, Cécile, Hanaoka, Karine, Guilloux, Marion, Pétel, Cécile, Callejon, Laurence, Villière, Angélique, Prost, Carole, Lethuaut, Laurent |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| DOI: |
10.5281/zenodo.5913259 |
| Popis: |
Aroma compounds extraction remains challenging to ensure a proper detection of volatile compounds when determination of the overall composition of the aroma is needed. Recently emerged, the Vacuum Assisted Sorbent Extraction (VASE) strives for a wider range of detection of the food aroma composition by combining high sensitivity traps and the benefits of a vacuumed environment. The present work aimed to compare abilities of three different available adsorbent phases combined to VASE technic on the extraction of volatile compounds from a meat flavoured extruded dry pet food. Two extraction times under vacuum (4h and 24h) were also compared for each adsorbent phase to highlight the importance of an appropriate extraction time. A higher extraction time enabled a significantly better volatile compounds detection (higher number of compounds and higher mean peak areas; p-value < 0.001) as well as an improvement of repeatability, reducing by more than half the coefficient of variation. A relevant impact of the adsorbent phase has also stood out (p-value < 0.001) and specificities were spotted. Whatever adsorbent type, a common pattern composed of 33 compounds, on a total of 100 identified, was extracted, probably due to the Tenax® TA contained by the three adsorbent phases. The Carboxen 1000 supplemented Tenax TA adsorbent trap favoured extraction of additional nitrogen and carbonyl compounds whereas the CarbopackTM X supplemented one ended up to be the less efficient except for low boiling point ( |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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