Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil

ARTICLE OPEN Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil Daisuke Suzuki 1,2 ✉, Yuko Sato 1 , Hiroshi Kamasaka1 , Takashi Kuriki 1 and Hirotoshi Tamura 2,3 Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO)...