Mechanisms of Extraction of Aroma Compounds from Foods, Using Adsorbents. Effect of Various Parameters
作者： Alice Nongonierma , Andrée Voilley , Philippe Cayot , Jean-Luc Le Quéré , Mark Springett
DOI: 10.1080/87559120500379951
关键词:
摘要: Due to their high adsorbing capacity, different solids (carbonaceous adsorbents, zeolites, and polymers) are used extract concentrate aroma compounds from foods. Adsorption mechanisms described in two phases, a kinetic stage that involves the diffusion of analytes within adsorbent pores thermodynamic can be by adsorption isotherms. These phases determine extraction time capacity for given compound. Several applications involving adsorbents or sorbents have been developed, including purge trap, solid-phase microextraction (SPME), stir bar sorptive extractions (SBSE), headspace (HSSE), which now widely extractions. Different modes (in immersion sample) recover The same take place both cases. Various parameters affecting kinetics adsorb...
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