This study investigated the impacts of three extraction methods on the composition of the flavor isolates of fresh longan (Euphoria longana Lam.) flower. These extraction methods included Lickens-Nickerson (L-N) steam distillation solvent extraction, direct solvent extraction (DSE), and headspace purge and trap (HS) methods. Volatile compounds were then analyzed qualitatively and quantitatively by GC and GC-MS. A total of 51 volatile compounds were identified from fresh longan flower in this study. The major volatile compounds were trans-caryophyllene, linalool oxide and α-humulene by L-N, linalool oxide, 2-phenylethanol and epoxylinalool by DSE, and trans-ocimene, linalool oxide, and linalool by HS, respectively.
Chang, C.-H.; Yu, T.-H.; Chang, C.-Y.; and Liu, Y.-C.
"Impacts of extraction methods on volatile constituents of longan flower,"
Journal of Food and Drug Analysis: Vol. 16
, Article 5.
Available at: https://doi.org/10.38212/2224-6614.2352