Abstract
Previously published data show that high levels of fat (50%) affect the yield of volatile compounds during solvent-assisted flavour evaporation (SAFE). We present new data demonstrating that even low levels of fat (< 10%) lead to significantly lower yields of high boiling point volatiles during SAFE. Relative recovery during SAFE of a range of volatiles from a cheese extract was measured at varying fat concentrations (1.1–8.7%) using a single internal standard. Volatiles with higher boiling points had significantly lower relative recoveries, and volatiles were substantially less well recovered from higher fat extracts. When endeavoring to obtain solvent extracts of fatty foods for the purposes of GC-O, it is important to choose the extraction technique which produces solvent extracts closely representing the true composition of the food. We present dilution of solvent extracts prior to SAFE as a potential new approach for high-fat foods which enables high yields of volatiles regardless of boiling point. These data also show that in the absence of C13-labelled standards for quantitation, it is critical to maintain a consistent fat content between samples during SAFE.
Highlights
Solvent-assisted flavour evaporation (SAFE) is a widely used technique for the removal of fat extracted from foods prior to gas chromatographic analysis
Their work demonstrated that SAFE is less effective at recovering volatile compounds when high concentrations of fat are present in the organic
The present study extends the results of Engel et al (1999) in 50% fat, to demonstrate that even a moderate concentration of fat in a solvent extract can significantly affect the yield of volatiles during SAFE
Summary
Solvent-assisted flavour evaporation (SAFE) is a widely used technique for the removal of fat extracted from foods prior to gas chromatographic analysis. Their work demonstrated that SAFE is less effective at recovering volatile compounds when high concentrations of fat are present in the organic. Odorants in cheese can be identified using gas chromatography olfactometry (GC-O) and related techniques such as aroma extract dilution analysis (AEDA). Food Analytical Methods during dynamic headspace extraction. They found significant differences between the recovery of some volatiles from cheeses of varying fat content, which was attributed to the hydrophobicity of the compounds. The focus of this work was on solvent extracts containing cheese fat; it is likely that findings will be more widely applicable to extracts from other high-fat foods
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