3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Good recovery mean values were obtained by LLE (97 %)
using an appropriate mixture of solvents comparable with the
recoveries of the other extraction methods as SPE (86 %),
MWE (103 %) and USE (101 %). The characterization of bitter
and vermut aroma by LLE method showed R.S.D. lower
than 5 %. The comparison of flavours of herbs from different
sources showed qualitative and quantitative differences.
s669
This work has been supported by the Romanian Scientific
Research Agency (Grant ID_501 number).
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