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Salt effect on the quality and recovery of essential oil of citronella ( Cymbopogon winterianus Jowitt)
Author(s) -
Naqvi A. A.,
Mandal S.,
Chattopadhyay A.,
Prasad A.
Publication year - 2002
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1059
Subject(s) - chemistry , citronellal , essential oil , sodium carbonate , sodium , calcium , distillation , salt (chemistry) , yield (engineering) , steam distillation , chloride , food science , organic chemistry , materials science , metallurgy
Four different salts, sodium chloride, calcium chloride, sodium carbonate and calcium carbonate, were used as additives in the distillation of Java citronella to monitor the effect of salts on the quality and recovery of oil. Only calcium chloride was found to enhance the oil yield and the citronellal content with significant reduction in elemol content of the essential oil. Copyright © 2002 John Wiley & Sons, Ltd.