Odorant analysis 2.0: Technique for the isolation of volatile food compounds optimized

A research team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) has succeeded in automating an established method for the gentle, artifact-avoiding isolation of volatile food ingredients. As the team’s current comparative study now shows, automated solvent-assisted flavor evaporation (aSAFE) offers significant advantages over the manual process. It achieves higher yields on average and reduces the risk of contamination by nonvolatile substances.

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