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Determination of Aroma Components in Pinus densiflora (Pine Needles) Studied by Using Different Extraction Methods  

Lee Jae-Gon (KT&G Central Research Institute)
Lee Chang-Gook (KT&G Central Research Institute)
Baek Shin (KT&G Central Research Institute)
Kwon Young-Ju (KT&G Central Research Institute)
Jang Hee-Jin (KT&G Central Research Institute)
Kwag Jae-Jin (KT&G Central Research Institute)
Rhee Moon-Soo (KT&G Central Research Institute)
Lee Gae-Ho (Department of Chemistry, Chungnam National University)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.2, 2006 , pp. 161-168 More about this Journal
Abstract
The efficiency of six different extraction methods for the analysis of aroma components from pine needle(P. densiflora) was compared by gas chromatography-mass selective detector(GC-MSD). The six methods were dynamic headspace(DHS), reduced pressure headspace(RPHS), solid-phase microextraction(SPME), simultaneous distillation-extraction(SDE), supercritical fluid extraction(SFE) and pyrolysis distillation extraction(PDE). A total of 65 compounds were identified by using the six different extraction methods. These compounds are classified into six categories in terms of chemical functionality: 25 hydrocarbons, 16 alcohols, 9 carbonyls, 6 esters, 7 acids, and 2 ethers. The aroma compounds having low boiling point were more abundant in DHS, RPHS, and SPME extracts. On the other hand, the aroma compounds having high boiling point were more abundants in SDE, SFE and PDE extracts. The acid compounds were extracted by heat-based extraction methods such as SDE, SFE, PDE, but not by DHS, RPHS and SPME, which used neither solvent nor heat. The oxygenated terpens, hexanal, hexanol, and hexadienal were more abundant in DHS and RPHS extracts, compared with the other methods.
Keywords
extraction methods; aroma components; pine needle; extraction condition; GC-MS;
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