CiteULike is a free online bibliography manager. Register and you can start organising your references online.
Tags

Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods

by: Carla Da Porto, Deborha Decorti, Ireneo Kikic
Food Chemistry, Vol. 112, No. 4. (15 February 2009), pp. 1072-1078, doi:10.1016/j.foodchem.2008.07.015  Key: citeulike:11921179

Formatted Citation


Show HTML

Likes (beta)

This copy of the article hasn't been liked by anyone yet.

View FullText article


Abstract

Sixty compounds of Lavandula angustifolia L. cultivated in Friuli Venezia Giulia (North-East Italy) were identified and quantified by GC-MS and GC-FID from essential oils obtained by means of hydrodistillation, and from extracts obtained by supercritical CO2 extraction (SFE) and ultrasound-assisted extraction (US). Using absolute calibration, a true quantification of 1-8 cineol, camphor, linalool, linalyl acetate and β-caryophyllene was carried out. The best extracts, in terms of amount of isolated compounds, flavour quality and stability were those obtained with SFE. Sonication performed at low amplitude for 5 min offered respect to high amplitude a promising alternative to hydrodistillation as a source of lavender flavouring ready to use for alcoholic beverages or/and confectionery products.


lecosepsci's tags for this article

Citations (CiTO)

No CiTO relationships defined

X There are no reviews yet

X Find related articles with these CiteULike tags

X Posting History


X Export records

Privacy Statement | Terms & Conditions
CiteULike organises scholarly (or academic) papers or literature and provides bibliographic (which means it makes bibliographies) for universities and higher education establishments. It helps undergraduates and postgraduates. People studying for PhDs or in postdoctoral (postdoc) positions. The service is similar in scope to EndNote or RefWorks or any other reference manager like BibTeX, but it is a social bookmarking service for scientists and humanities researchers.