Headspace analysis of the volatile constituents from Juniperus communis L. 'berries' (cones) grown wild in Greece

Abstract

The fraction of highly volatile compounds is quite important to define the first sensory impact of an aromatic smell, and one of the most accurate ways to examine it is almost always by the headspace technique. A panel of 20 characteristic aromatic constituents, also shown to be the main constituents, has been studied in relation to juniper aroma. The results from the static headspace-GC (SH-GC) technique applied for the extraction and analysis of the volatile components from Juniperus communis L. berries (cones) showed that: (a) the monoterpene hydrocarbons formed the main group of constituents (73.5-93.7%); (b) temperatures and extraction times were significant factors, influencing the amounts of all the groups of volatiles; and (c) comminution of the plant material influenced the headspace procedure differently. Remarkable differences were observed, particularly between the quantitative synthesis of the distillate and the headspace extract. Copyright © 2006 John Wiley & Sons, Ltd.