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 33-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.
- Juniperus communis L
- Quantitative structure–activity relationship
ASJC Scopus subject areas
- Food Science