Extraction, characterization and optimization of Botanical Gin flavor from Juniper berries, Cassia bark and Ginger
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Date
2023-10
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Addis Ababa University
Abstract
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.
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Keywords
botanical gin, flavor extraction, herb and spice, hydro distillation, maceration procera juniper berry.