Comparison of extraction methods for the isolation of volatile compounds from distilled alcoholic beverages

Batch and continuous solvent extraction methods were evaluated, using an alcoholic model system, to select the best alternative for the isolation of volatile aroma compounds from distilled alcoholic beverages. Recoveries using pentane, pentane-diethyl ether (2:1) and dichloromethane were compared. Pentane extraction produced the best results, particularly by a continuous procedure for 6 h.