A new strategy for the analysis of complex flavors
The problem of isolating the components of very complex flavors can be approached by the sequential use of separation techniques in which each step uses a different set of physical properties to effect separation. Thus, one can successively use adsorption (silica gel chromatography), partition between two phases (normal or reversed phase partition chromatography), and vapor pressure (gas chromatography). An isolation scheme based on this concept is presented and its application to the analysis of cocoa butter demonstrated.
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| Format: | biblioteca |
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1977
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| Subjects: | MANTECA DE CACAO, AROMA, ANALISIS ORGANOLEPTICO, COMPOSICION QUIMICA, TECNICAS DE AISLAMIENTO, |
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