Flavour and Fragrance Journal · 2001 · 231 citations · 48 references
AgricultureChemical EngineeringFood ScienceAnalytical ChemistryFood EngineeringSeparation ScienceDistillationFlavor EvaluationSample HandlingSample PreparationSolvent ExtractionVolatile Aroma AnalysisExtractive DistillationMiniaturized Sample Preparation
Simultaneous distillation–extraction (SDE) has evolved from its original Likens–Nickerson design to modern micro‑scale, vacuum, and large‑scale variants, and this review outlines its practical use and applications in flavours, fragrances, and environmental analysis. The review aims to guide analysts in selecting optimal SDE conditions and to compare SDE’s capabilities and limits with other sample‑preparation methods. The paper surveys SDE apparatus evolution from the Likens–Nickerson design to micro‑scale, vacuum, and large‑scale variants, and discusses artifact formation and prevention strategies. © 2001 John Wiley & Sons, Ltd.
Together with a brief history of the development of simultaneous distillation–extraction (SDE), this review intends to provide the reader with practical guidelines that can be drawn from the literature, and to help the analyst in the choice of optimum experimental conditions adapted to a given sample preparation problem. This paper starts from the original apparatus of Likens and Nickerson, includes designs for micro-scale experiments, and ends up with the version operating under vacuum, and another for large-scale operations. The question of artifact formation is covered, together with proposed solutions for their prevention. Examples are given from applications in the field of flavours, fragrances and the environment. To better illustrate capabilities and limits of SDE, comparisons of SDE with other techniques of sample preparation are presented. Copyright © 2001 John Wiley & Sons, Ltd.
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