Quantitative determination of substances that determine the aroma of the extract of a bay leaf

The innovative technologies in the chemical and food industries
Proceedings of the 2nd International Scientific Conference «Chemical Technology and Engineering»: June 24–28, 2019, Lviv: Lviv Polytechnic National University, 2018, pp. 147–149

Authors

First and Last Name Academic degree E-mail Affiliation
Victoria Evlach Sc.D. evlashvv [at] gmail.com Kharkiv State University of Food Technology and Trade
Kharkov, Ukraine
Volodymyr Potapov Sc.D. potapov [at] bigmir.net Kharkiv State University of Food Technology and Trade
Kharkov, Ukraine
Inna Piliugina Ph.D. inna.piliugina [at] ukr.net Kharkiv State University of Food Technology and Trade
Kharkov, Ukraine
Dmytro Bilyi No jimmykraun [at] ukr.net Kharkiv State University of Food Technology and Trade
Kharkov, Ukraine

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First publshed on this website: 30.03.2019 - 15:58
Abstract

It is established that during the chladone extraction of the bay leaves the color, smell and taste of the original plant material are preserved. The number of flavors of the chladone extracts of the bay leaf after the first and second extractions has been determined. It was shown that the content of aromatics in chladone extracts of the bay leaf is 3,6 ... 4,8 times more in comparison with water-alcoholic extracts.

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