TEST OF ISOTOPIC FRACTIONATION DURING LIQUID-LIQUID-EXTRACTION OF VOLATILE COMPONENTS FROM FRUITS

Fruits constitute a natural source of flavoring molecules. Nevertheles s, an isotopic fractionation could be induced by the extraction of vol atile molecules from fruits. After the addition of six volatile molecu les to Italia grape (hexyl acetate, acetic acid, linalool, butanoic ac id, 3-hydroxy-2-methyl-4-pyrone, and methyl cinnamate) and five volati le molecules to Primofiori lemon (hexanal, trans-2-hexenyl acetate, 1- hexanol, trans-2-hexenol, and 4-decanolide) before extraction, it has been established that, for a particular extraction procedure, there is no significant difference between the C-13 enrichments of these molec ules before and after extraction. Nothing has been concluded for aceti c acid, which is not recovered for grape when the tested extraction pr ocedures are used.