Method development reveals enhanced aroma separation in dried red goji berries, suggesting improved analysis techniques.
• Method development for aroma separation by countercurrent chromatography (CCC). • CCC fractionation of aroma compounds from the extract of dried red goji berries. • Analysis of CCC fractions by gas chromatography with mass spectrometry (GC/MS). • 49 compounds were detected in CCC fractions, more than in column chromatography. • Indictions for an uncommon effect in CCC with volatile solvents and analytes.
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Zheng et al. (2026) studied this question.
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