Concentration of volatile components in foods with porous polymer column

Mitsuya Shimoda, Yutaka Osajima, Koji Hirano

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

A concentration method of volatile compounds onto a small column packed with porous polymer beads was proposed for foods, especially liquor. One liter of various flavor solutions were passed through the column packed with 5 ml of porous polymer beads (50~80 mesh) and the adsorbed volatile compounds were eluted with 20 ml of ethyl ether. 1) Among six kinds of beads, Porapak Q and Chromosorb 106 gave the best recoveries of volatile compounds from the 20% ethanol solution. 2) Alcohols, aldehydes and esters with carbon atoms more than 6 were recovered quantitatively from the ethanol-free solution. 3) In 20% ethanol sloution, the recoveries of hexanol, hexanal and ethylbutyrate decreased to 63, 86, 89%, respectively but the compounds with carbon atoms more than 8 were recovered completely. 4) When the solution contained ethanol 30% or above, the recoveries were greatly decreased. Therefore, a dilution with water and/or salting out technique were required prior to the treatment. 5) The recoveries were little affected by addition of surface-active agents. 6) When the volatile compounds were extracted from the column with ethyl ether of four-fold volume of resin, the recoveries were above 97% for all compounds. The residuals were completely extracted by an additional extract. The concentrations of volatile compounds from a commercial beer were done in order to compare the present method with a simultaneous distillationextraction (SDE) method under reduced pressure. As a results, the present method gave excellent recoveries in not only high boiling compounds but also acidic and phenolic, and basic compounds. The mean reproducibility (n=5) of arbitrarily selected 12 peaks was 14.0% for the present method and 37.9% for SDE method as a relative standard deviation.

Original languageEnglish
Pages (from-to)792-798
Number of pages7
JournalBunseki Kagaku
Volume36
Issue number11
DOIs
Publication statusPublished - Jan 1 1987

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Polymers
Recovery
Ethanol
Ether
Carbon
Hexanols
Beer
Atoms
Flavors
Aldehydes
Surface-Active Agents
Boiling liquids
Dilution
Esters
Resins
Alcohols
Water

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry

Cite this

Concentration of volatile components in foods with porous polymer column. / Shimoda, Mitsuya; Osajima, Yutaka; Hirano, Koji.

In: Bunseki Kagaku, Vol. 36, No. 11, 01.01.1987, p. 792-798.

Research output: Contribution to journalArticle

Shimoda, Mitsuya ; Osajima, Yutaka ; Hirano, Koji. / Concentration of volatile components in foods with porous polymer column. In: Bunseki Kagaku. 1987 ; Vol. 36, No. 11. pp. 792-798.
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