Optimization of the static headspace extraction of a cinnamon bark: Influence of sodium chloride as a matrix modifier | Optimization of the static headspace extraction of a cinnamon bark
2024
Jevtović, Snežana | Stojanović, Gordana
This study aimed to determine the optimal conditions for static headspace (HS) extraction of the volatile fraction of commercial spice – cinnamon bark. In the applied optimization procedure only one factor was changed, while others were kept constant. The influence of sodium chloride (in different concentrations) as a matrix modifier was investigated. Headspace volatiles (HSVs) were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). According to the results obtained, the content of aroma compounds in the volatile fraction was affected by the changing concentration of NaCl in the aqueous matrix of spice. The principal component of a cinnamon flavor, (E)-cinnamaldehyde, increased in content constantly with increments of NaCl concentration in a sample matrix, while the content of 1,8-cineole decreased. Interestingly, benzaldehyde, absent in the sample without the matrix modifier, increased its content in the samples that were salted out. Decrement of monoterpene and sesquiterpene hydrocarbon content was also observed. Overall, this preliminary test on optimization justified some commercial procedures that practice the isolation of cinnamon essential oil from bark macerated in seawater.
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