期刊
FOOD CHEMISTRY
卷 112, 期 4, 页码 1072-1078出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.07.015
关键词
Lavandula angustifolia L; GC-MS; Supercritical carbon dioxide; Ultrasound extraction; Volatile compounds; Food flavouring
Sixty compounds of Lavandula angustifolia L cultivated in Friuli Venezia Giulia (North-East Italy) were identified and quantified by CC-MS and GC-FID from essential oils obtained by means of hydrodistillation, and from extracts obtained by supercritical CO2 extraction (SFE) and ultrasound-assisted extraction (US). Using absolute calibration, a true quantification of 1-8 cineol, camphor, linalool, linalyl acetate and p-caryophyllene was carried out. The best extracts, in terms of amount of isolated compounds. flavour quality and stability were those obtained with SFE. Sonication performed at low amplitude for 5 min offered respect to high amplitude a promising alternative to hydrodistillation as a source of lavender flavouring ready to use for alcoholic beverages or/and confectionery products. (C) 2008 Elsevier Ltd. All rights reserved.
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