Methods for partitioning of organic flavor compounds

Chemistry: analytical and immunological testing – Food or dairy products

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436161, 436171, 436194, 2604285, 512 5, 210774, G01N 3302

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active

048659916

ABSTRACT:
Methods for partitioning and analysis of flavor volatile and other organic components in a food or bioculture composition utilizing acetonitrile-water blends which are cooled to provide a phase and component separation.

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Datta et al, Food Tech., vol. XVI, No. 10, 1962, pp. 116-119, "Use of Gas Chromatography to Identify Geo. Origin of Some Spices".
Fore et al, J of Amer Oil Chmsts, vol. 47, No. 1, pp. 17-18, "Determination of Residual . . . Formamide Extraction Procedure".
Wong et al., "Simple Technique for Extracting Flavor Compounds from Fatty Foods", J. Dairy Science, vol. 51, (1968), pp. 1768-1769.
Fujinaga, T., et al., "Study of Solvent Synergism for the Selective Extraction. IV.", Bunseki Kagaku, vol. 33 (3), pp. 159-164 (1984).

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