Premium
Influence of distillation parameters on the extraction of Juniperus communis L . in vapour infused gin
Author(s) -
Hodel Jan,
Burke Michael,
Hill Annie E.
Publication year - 2020
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.607
Subject(s) - juniperus communis , distillation , extraction (chemistry) , chromatography , chemistry , environmental science , botany , juniper , biology
The influence of distillation parameters on the extraction of flavour compounds from the gin botanical Juniperus communis L . using vapour infusion was investigated. The optimum mix of conditions to extract the highest levels of certain compounds was established using a 3 3 ‐factorial design. Quantification using solid‐phase microextraction and gas chromatography coupled mass spectrometry, was performed measuring nine common flavour compounds. The greatest influence was the botanical ratio, whilst the least influential parameter was ethanol concentration for all compounds except terpinen‐4‐ol. Density functional theory calculations of quantitative structure–activity relationship properties for the flavour compounds were also undertaken to test for molecular influence on solvent extraction. The quantitative structure–activity relationship model showed the highest dipole moment for terpinen‐4‐ol and the lowest for γ‐terpinene. © 2020 The Institute of Brewing & Distilling