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Tropical Journal of Pharmaceutical Research
Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, Nigeria
ISSN: 1596-5996
EISSN: 1596-5996
Vol. 14, No. 10, 2015, pp. 1879-1884
Bioline Code: pr15245
Full paper language: English
Document type: Research Article
Document available free of charge

Tropical Journal of Pharmaceutical Research, Vol. 14, No. 10, 2015, pp. 1879-1884

 en Determination of Volatile Compounds of Illicium verum check for this species in other resources Hook. f. Using Simultaneous Distillation-Extraction and Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry
Zhang, Wenbo; Zhang, Yan; Yuan, Xueyan & Sun, Erlin

Abstract

Purpose: To determine the characteristic aromatic constituents of star anise ( Illicium verum check for this species in other resources Hook. f.) and identify its main aroma compounds for sensory evaluation.
Methods: The volatile compounds of star anise were prepared by simultaneous distillation-extraction (SDE) and the compounds were identified by gas chromatography-mass spectroscopy (GC-MS). The flavor compounds were confirmed by gas chromatography-olfactometry (GC-O). Their flavor dilution factor (FD) values were determined using aroma extract dilution analysis (AEDA). Finally, standard samples that meet the requirements for sensory evaluation were extracted by the solid-phase microextraction (SPME) to further validate characteristic aroma molecules.
Results: Forty seven compounds were confirmed, with trans-anethole, estragole, and anisaldehyde the main aroma components. The content of trans-anethole was the highest (75.76 %), followed by linalool (1.44 %). Limonene (1.01 %) and 4’-methoxypropiophenone (0.72 %) were the lowest.
Conclusion: Combining SDE coupled with AEDA and SPME coupled with GC-MS is beneficial for identifying characteristic aroma compounds for star anise, such as trans-anethole, linalool and limonene in terms of FD value. The findings may be useful for star anise quality control in the food industry.

Keywords
Aroma; Flavor dilution factor (FD value); Gas chromatography-olfactometry; Simultaneous distillation-extraction; Sensory evaluation; Star anise; Illicium verum; Trans-anethole; Linaloo; Limonene

 
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