GC-MS analysis of volatiles in cinnamon essential oil extracted by different methods

T. Yu; H. Yao; S. Qi; J. Wang

doi:10.3989/gya.0462191

Authors

T. Yu South China University of Technology, School of Food Science and Engineering https://orcid.org/0000-0003-3700-8199
H. Yao South China University of Technology, School of Food Science and Engineering https://orcid.org/0000-0002-5459-2289
S. Qi South China University of Technology, School of Food Science and Engineering https://orcid.org/0000-0002-6578-1464
J. Wang South China University of Technology, School of Food Science and Engineering https://orcid.org/0000-0002-5015-0176

DOI:

https://doi.org/10.3989/gya.0462191

Keywords:

Cinnamic aldehyde, Cinnamon essential oil, Extraction method, GC-MS, Volatiles

Abstract

Cinnamon essential oil (CEO) was extracted by three different methods: steam distillation (SD), ultrasound-assisted steam distillation (UASD) and microwave-assisted steam distillation (MASD). The volatiles in CEO were separated and identified by gas chromatography–mass spectrometry (GC-MS), and the differences in volatiles among the three different methods were further analyzed through principal component analysis. The results showed that 36 individual volatile components were present in the CEO from the three different methods. In general, the numbers of aldehydes, esters, alcohols, terpenes, aromatics and ketones were 6, 3, 7, 17, 2, and 1, respectively. The most abundant volatile component was determined to be cinnamic aldehyde. The content of total cinnamic aldehydes, which determines the price of CEO, was the highest among the three methods in the UASD sample (85.633%). Moreover, the highest yield (8.33‰) of essential oil was extracted by the UASD method. Therefore, UASD was the best way for CEO extraction in this research and was recommended for future industrial applications.

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