A Comparison of Volatile Compounds in Pine Extracts Obtained by Supercritical Fluid Extraction with Those by Simultaneous Steam Distillation and Solvent Extraction

초임계유체 추출과 SDE에 의한 솔 추출물의 휘발성분 비교

  • Woo, Gaung-Yaul (Division of Chemical Engineering and Biotechnology, Ajou University) ;
  • Kim, Kong-Hwan (Division of Chemical Engineering and Biotechnology, Ajou University) ;
  • Lee, Mi-Jung (Department of Food Science and Technology, Pukyung National University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology, Pukyung National University) ;
  • Yoon, Jung-Ro (Department of Food Science, Kangnung National University)
  • 우광렬 (아주대학교 화학 . 생물공학부) ;
  • 김공환 (아주대학교 화학 . 생물공학부) ;
  • 이미정 (부경대학교 식품공학과) ;
  • 이양봉 (부경대학교 식품공학과) ;
  • 윤정로 (강릉대학교 식품과학과)
  • Published : 1999.10.31

Abstract

Pine twigs with buds were cut into $2{\sim}3\;mm$ long pieces and about 18g was used for each experiment. Pressure and temperature ranges employed were $100{\sim}300\;bar$ and $35{\sim}55^{\circ}C$, respectively. Volatile compounds of extracts were isolated and identified by gas chromatography and mass selective detector. Twenty three compounds from the extracts were identified. Limonene and ${\beta}-pinene$ were found to be the major components with $32.6{\sim}43.4%$ being limonene. Extracts obtained by supercritical fluid extraction were lower in monoterpene and higher in oxygenated terpenoids than those by steam distillation and solvent extraction (SDE). Sensory evaluation showed that the pine flavor extracted using supercritical carbon dioxide was much better in quality than that of SDE. In conclusion, it was found out that supercritical fluid extraction can successfully be applied to extract high quality flavor from pine.

Keywords

supercritical;extraction;pine;flavor;distillation