Browsing by Author "Melkamu Getaneh"

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    Extraction, characterization and optimization of Botanical Gin flavor from Juniper berries, Cassia bark and Ginger
    (Addis Ababa University, 2023-10) Melkamu Getaneh; Shegaw Ahmed (PhD)
    The botanical gin flavor was extracted from juniper berry as the main ingredient in a variety of ways. Quality was never stays the same and the yield of flavor and quality was influenced by different factors. The cheapest approach for flavor extraction in this instance was the water distillation using ethanol as a solvent method. The factor variable which affect the extraction process was botanical weight and alcohol concentration and the response was yield and sensory evaluation analysis. At 0.5 kg of botanical weight and 35% alcohol concentration in the extraction experiment, the minimal oil yield of 0.78% was obtained. A 1.5 kg botanical weight and a 50% alcohol concentration produced the highest oil yield of 2.76%. The physico chemical properties of the flavor studied for the optimum yield showed that the flavor was odorous and colorless, having 1.36619 refractive index value at 25oc, 1.108cp dynamic viscosity, 75oc boiling point, 0.8569 specific gravity, 4.84 pH, 0.307 degree optical rotation, 0.16 ml/g acid value, 2.44ml/g iodine value, 0.08% free fatty acid and 21.4 oBrix. The chemical composition of the flavor identified by GC-MS had β-pinene (4.89%), Terpinolene (8.57%), Cyclopropane, trimethyl (2-methyl-1-propnylidene) (8.35%), citronellol (6.34 %), γ-terpinene (1.60%), β- humulene (4.35%), globulol (4.23 %) and citral (2.90%). Gin liquor's sensory qualities was also assessed and obtained a good taste at 1.5kg botanical weight and 50% alcohol concentration at which both response were having 95.5% desirability. The findings of this investigation showed that the gin flavor extracted from procera juniper berry, cassia bark and ginger satisfy the requirement.