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Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
Food Science and Technologynpj Science of Food

Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil

D. Suzuki, Y. Sato, et al.

This groundbreaking research by Daisuke Suzuki, Yuko Sato, Hiroshi Kamasaka, Takashi Kuriki, and Hirotoshi Tamura unveils a novel method for extracting volatile compounds from extra virgin coconut oil. Using oiling-out assisted liquid-liquid extraction, the study identifies 44 aroma compounds, offering a more efficient solution than traditional extraction methods.... show more
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Abstract
Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.
Publisher
npj Science of Food
Published On
Nov 04, 2020
Authors
Daisuke Suzuki, Yuko Sato, Hiroshi Kamasaka, Takashi Kuriki, Hirotoshi Tamura
DOI
https://doi.org/10.1038/s41538-020-00079-8
Tags
extra virgin coconut oilvolatile compoundsoiling-outliquid-liquid extractionaroma compoundsextraction methodsfood science
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