Glycerol viscosity at 20 c12/1/2023 To overcome these shortcomings, supercritical carbon dioxide (CO 2) extraction was developed and its superiority over conventional methods was demonstrated 6. Therefore, they represent biologically active and important compounds.įurthermore, the rising demand for volatile components of natural origin create the need for research that aims to establish more efficient, cheaper, simpler, and green solutions for their attainment, as well as identifying new renewable sources of natural aroma volatile compounds.Ĭonventional methods for obtaining natural flavours and fragrances such as hydro- and steam distillation, maceration, solvent extraction, and enfleurage represent processes with numerous disadvantages such as the need for purification, ineffective material utilization, degradation of components, and time-consuming processes 3. Apart from being used for regulating sensory characteristics of products, aroma volatile compounds possess additional medicinally relevant activities. Additionally, considering that the organoleptic experience of the product is one of the key factors determining its acceptance and use, aroma compounds have an important role in the economy 5. Also, there is the immense need and aspiration of the industries to substitute synthetic aromas with natural ones to maintain their competitiveness on the market, which is conditioned by the consumer demand for natural products and regulations. According to the Grand View Research 4, the size of the flavours and fragrances market on the global level was estimated at USD 23.35 billion in 2021 and is expected to increase at compound annual growth rate of 4.3% in the period between 20. These VOCs are used in food, beverages, chemical, cosmetic, perfume, and pharmaceutical industries 1, 2, 3 and the market demand for aroma compounds is in constant growth. Various volatile organic compounds (VOCs) are characterized by sensory aroma properties, and they show a variety of odours and are otherwise known as odorants, fragrances, or flavours. For the visual estimation of similarities and dissimilarities among the samples, chemometric pattern recognition approaches were applied including the hierarchical cluster analysis, principal component analysis, and sum of ranking differences. The DESs-CO 2 were more stable than the CO 2 control and among them, betaine:ethylene glycol stood out as the most adequate systems for maintaining the stability of L. Moreover, the highest formation of new components was recorded in the control which could be an indicator of decreased stability. During storage, significant changes occurred in the samples’ HS, such as the decrease in terpene hydrocarbons which also affected the presence of oxygenated terpenes, which increased in certain cases. It was initially determined that there was a dominant presence of oxygenated monoterpenes (67.33–77.50%) in the extracts. The CO 2 extract was used as the control. The CO 2 extracts were dispersed in different DES mixtures (betaine:ethylene glycol (1:3), betaine:glycerol (1:2), and glycerol:glucose (4:1)) and their stability was monitored during 6 months of storage at room temperature by monitoring the headspace (HS) profile. volatile organic compounds with sensory aroma characteristics by using alternative solvents, namely supercritical carbon dioxide (scCO 2) and deep eutectic solvents (DES). This work investigated a green approach to obtain and stabilize Lavandula stoechas L.
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