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Analysis of Aroma Compounds of Cinnamon by Solid Phase Microextraction  

이창국 (KT＆G 중앙연구원)
이재곤 (KT＆G 중앙연구원)
장희진 (KT＆G 중앙연구원)
곽재진 (KT＆G 중앙연구원)
Publication Information
The Korean Journal of Food And Nutrition / v.16, no.4, 2003 , pp. 372-378 More about this Journal
Abstract
The volatile components of cinnamon bark were extracted by using different isolation methods, simultaneous distillation extraction (SDE) and solid phase microextraction (SPME). Then the volatile components were analyzed by gas chromatography(GC) and mass selective detector(MSD). 30 compounds were identified in cinnamon bark. In SPME technique, several factors influencing the equilibrium of the aroma compounds between sample and SPME fiber was taken into account, including the kind of SPME fiber, extraction temperature and extraction time. Four different SPME fibers were tested, namely polydimethylsiloxane (PDMS), poly acrylate(PA), divinyl- benzene-carboxen-polydimethylsiloxane (DVB/CAR/PDMS) and carbowax/divinylbenzene(CW/DVB). Among these SPME fiber, PDMS coating fiber showed the best results. The profile of volatile compounds of cinnamon bark at different extraction temperature and extraction time were investigated by 100$\mu\textrm{m}$ PDMS fiber.
Keywords
extraction methods; cinnamon; cassia bark; aroma compounds;
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