Glycosylated flavor precursor extraction by microwaves from grape juice and grapes
Because of their importance in grapes, an original method of extraction of glycosides from grape juice and grapes by microwaves was studied. Samples, immersed in a solvent, were subjected to microwaves in a microwave oven. The glycoside composition of the extracts was analysed by GC-MS. This method...
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| Veröffentlicht in: | Journal of food science 1996-05, Vol.61 (3), p.557-560 |
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| container_title | Journal of food science |
| container_volume | 61 |
| creator | Bureau, S. (Institut Superieur de la Vigne et du Vin, Montpellier, France.) Razungles, A Baumes, R Bayonove, C |
| description | Because of their importance in grapes, an original method of extraction of glycosides from grape juice and grapes by microwaves was studied. Samples, immersed in a solvent, were subjected to microwaves in a microwave oven. The glycoside composition of the extracts was analysed by GC-MS. This method was compared to the method using a column of Amberlite XAD-2 resin, chosen as a reference method. Although a further purification of extracts was required, this method provided the advantages of rapidity, ease of extraction, and possibility to extract berries without deseeding and crushing. The reliability of the method was 97 to 85% for a large number of compounds and yields of extraction were nearly equal to those involving more complex extractions |
| doi_str_mv | 10.1111/j.1365-2621.1996.tb13156.x |
| format | Article |
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(Institut Superieur de la Vigne et du Vin, Montpellier, France.) ; Razungles, A ; Baumes, R ; Bayonove, C</creator><creatorcontrib>Bureau, S. (Institut Superieur de la Vigne et du Vin, Montpellier, France.) ; Razungles, A ; Baumes, R ; Bayonove, C</creatorcontrib><description>Because of their importance in grapes, an original method of extraction of glycosides from grape juice and grapes by microwaves was studied. Samples, immersed in a solvent, were subjected to microwaves in a microwave oven. The glycoside composition of the extracts was analysed by GC-MS. This method was compared to the method using a column of Amberlite XAD-2 resin, chosen as a reference method. Although a further purification of extracts was required, this method provided the advantages of rapidity, ease of extraction, and possibility to extract berries without deseeding and crushing. The reliability of the method was 97 to 85% for a large number of compounds and yields of extraction were nearly equal to those involving more complex extractions</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1996.tb13156.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>AROMA ; Biological and medical sciences ; extraction ; Fermented food industries ; FLAVEUR ; flavor ; Flavors ; Food industries ; Fruit and vegetable industries ; Fruits ; Fundamental and applied biological sciences. Psychology ; GLICOSIDOS ; GLYCOSIDE ; glycosides ; grape ; JUS DE RAISIN ; Life Sciences ; MEDICION ; MESURE ; Microwaves ; RAISIN ; TRAITEMENT AUX MICROONDES ; TRATAMIENTO POR MICROONDAS ; UVA ; Wines and vinegars ; ZUMO DE UVA</subject><ispartof>Journal of food science, 1996-05, Vol.61 (3), p.557-560</ispartof><rights>1996 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 1996</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4647-e95fd659b44ba913bd88f49e4a469ce8bc269340d728a95dd52cb353de072ca43</citedby><cites>FETCH-LOGICAL-c4647-e95fd659b44ba913bd88f49e4a469ce8bc269340d728a95dd52cb353de072ca43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1996.tb13156.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1996.tb13156.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>230,314,776,780,881,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3102735$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02683919$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Bureau, S. (Institut Superieur de la Vigne et du Vin, Montpellier, France.)</creatorcontrib><creatorcontrib>Razungles, A</creatorcontrib><creatorcontrib>Baumes, R</creatorcontrib><creatorcontrib>Bayonove, C</creatorcontrib><title>Glycosylated flavor precursor extraction by microwaves from grape juice and grapes</title><title>Journal of food science</title><description>Because of their importance in grapes, an original method of extraction of glycosides from grape juice and grapes by microwaves was studied. Samples, immersed in a solvent, were subjected to microwaves in a microwave oven. The glycoside composition of the extracts was analysed by GC-MS. This method was compared to the method using a column of Amberlite XAD-2 resin, chosen as a reference method. Although a further purification of extracts was required, this method provided the advantages of rapidity, ease of extraction, and possibility to extract berries without deseeding and crushing. The reliability of the method was 97 to 85% for a large number of compounds and yields of extraction were nearly equal to those involving more complex extractions</description><subject>AROMA</subject><subject>Biological and medical sciences</subject><subject>extraction</subject><subject>Fermented food industries</subject><subject>FLAVEUR</subject><subject>flavor</subject><subject>Flavors</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fruits</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GLICOSIDOS</subject><subject>GLYCOSIDE</subject><subject>glycosides</subject><subject>grape</subject><subject>JUS DE RAISIN</subject><subject>Life Sciences</subject><subject>MEDICION</subject><subject>MESURE</subject><subject>Microwaves</subject><subject>RAISIN</subject><subject>TRAITEMENT AUX MICROONDES</subject><subject>TRATAMIENTO POR MICROONDAS</subject><subject>UVA</subject><subject>Wines and vinegars</subject><subject>ZUMO DE UVA</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUhi0EEqXwB3YVTdxwkeBvx9ygbbBuUzWkfQiJG-vEcUZC2hQ77Zp_P0epej_f2Md6_ZzjB6FTgjMS19cmI0yKlEpKMqK1zPqCMCJktn-DZkQJnLKck7dohjGlKSFcvUcfQmjwWDM5Q3eLdrBdGFroXZlULew6n2y8s1sf4sntew-2r7t1UgzJqra-e4adC0nlu1Xy5GHjkmZbW5fAupzq8BG9q6AN7tNhn6PHy58PF1fp8tfi-uJsmVouuUqdFlUphS44L0ATVpR5XnHtOHCprcsLS6VmHJeK5qBFWQpqCyZY6bCiFjiboy8T9y-0ZuPrFfjBdFCbq7OlGe8wlTnTRO9IzJ5O2Y3v_m9d6E3Tbf06jmeI5kxFGSPw2xSKvwzBu-pIJdiMuk1jRt1m1G1G3eag2-zj48-HDhAstJWHta3DkcAIpipOP0ffp9hz3brhFQ3MzeWPeyFUJKQToQ692x8J4P8ZqZgS5vftwpzrP0SIhxvDYv5kylfQGXjycajHey2jG8zZC2E2q28</recordid><startdate>199605</startdate><enddate>199605</enddate><creator>Bureau, S. (Institut Superieur de la Vigne et du Vin, Montpellier, France.)</creator><creator>Razungles, A</creator><creator>Baumes, R</creator><creator>Bayonove, C</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><general>Wiley</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>1XC</scope></search><sort><creationdate>199605</creationdate><title>Glycosylated flavor precursor extraction by microwaves from grape juice and grapes</title><author>Bureau, S. (Institut Superieur de la Vigne et du Vin, Montpellier, France.) ; Razungles, A ; Baumes, R ; Bayonove, C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4647-e95fd659b44ba913bd88f49e4a469ce8bc269340d728a95dd52cb353de072ca43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>AROMA</topic><topic>Biological and medical sciences</topic><topic>extraction</topic><topic>Fermented food industries</topic><topic>FLAVEUR</topic><topic>flavor</topic><topic>Flavors</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fruits</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GLICOSIDOS</topic><topic>GLYCOSIDE</topic><topic>glycosides</topic><topic>grape</topic><topic>JUS DE RAISIN</topic><topic>Life Sciences</topic><topic>MEDICION</topic><topic>MESURE</topic><topic>Microwaves</topic><topic>RAISIN</topic><topic>TRAITEMENT AUX MICROONDES</topic><topic>TRATAMIENTO POR MICROONDAS</topic><topic>UVA</topic><topic>Wines and vinegars</topic><topic>ZUMO DE UVA</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bureau, S. (Institut Superieur de la Vigne et du Vin, Montpellier, France.)</creatorcontrib><creatorcontrib>Razungles, A</creatorcontrib><creatorcontrib>Baumes, R</creatorcontrib><creatorcontrib>Bayonove, C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bureau, S. (Institut Superieur de la Vigne et du Vin, Montpellier, France.)</au><au>Razungles, A</au><au>Baumes, R</au><au>Bayonove, C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Glycosylated flavor precursor extraction by microwaves from grape juice and grapes</atitle><jtitle>Journal of food science</jtitle><date>1996-05</date><risdate>1996</risdate><volume>61</volume><issue>3</issue><spage>557</spage><epage>560</epage><pages>557-560</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Because of their importance in grapes, an original method of extraction of glycosides from grape juice and grapes by microwaves was studied. Samples, immersed in a solvent, were subjected to microwaves in a microwave oven. The glycoside composition of the extracts was analysed by GC-MS. This method was compared to the method using a column of Amberlite XAD-2 resin, chosen as a reference method. Although a further purification of extracts was required, this method provided the advantages of rapidity, ease of extraction, and possibility to extract berries without deseeding and crushing. The reliability of the method was 97 to 85% for a large number of compounds and yields of extraction were nearly equal to those involving more complex extractions</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1996.tb13156.x</doi><tpages>4</tpages></addata></record> |
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| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1996-05, Vol.61 (3), p.557-560 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | AROMA Biological and medical sciences extraction Fermented food industries FLAVEUR flavor Flavors Food industries Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology GLICOSIDOS GLYCOSIDE glycosides grape JUS DE RAISIN Life Sciences MEDICION MESURE Microwaves RAISIN TRAITEMENT AUX MICROONDES TRATAMIENTO POR MICROONDAS UVA Wines and vinegars ZUMO DE UVA |
| title | Glycosylated flavor precursor extraction by microwaves from grape juice and grapes |
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