Journal
INDUSTRIAL CROPS AND PRODUCTS
Volume 119, Issue -, Pages 313-321Publisher
ELSEVIER
DOI: 10.1016/j.indcrop.2018.01.055
Keywords
Head-space solid phase microextraction; Simultaneous distillation-extraction; Supercritical fluid extraction; Tonka beans; Volatile
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Head-space solid phase microextraction (HS-SPME), simultaneous distillation-extraction (SDE) and supercritical fluid extraction (SFE) were employed to prepare volatile extracts of tonka beans (Dipteryx odorata). A total of 190 compounds were assigned by gas chromatography/mass spectrometry (GC/MS) together in comparison with retention indices. These included 156 (HS-SPME), 77 (SDE) and 36 (SFE) compounds (alcohols, carbonyl compounds, acids, esters, terpenes, terpenoids, lactones, aliphatic and aromatic hydrocarbons, and other non-categorised compounds). Semiquantitative evaluation of individual compounds was performed using gas chromatography coupled with a flame ionisation detector. The main constituent detected in all extracts was coumarin (51-85%, despite the extraction method) belonging to the group of lactones. A comparison was made among the three methods in terms of volatile profiles, categorisation of compounds and representation of individual groups of compounds. Extracts prepared by HS-SPME were rich in alcohols, carbonyls and acids than other extracts. Results can provide essential information for the application of different treatment of tonka beans in flavor industries.
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