Characteristic Aroma Compound in Cinnamon Bark Extract Using Soybean Oil and/or Water

Abstract

The effects of soybean oil (20%, v/w) and extraction time (30, 60, or 90 min) on volatile compounds in cinnamon bark extract were investigated. The relative content and odor activity values (OAVs) of volatile compounds were measured by Gas Chromatography-Mass Spectrometer (GC-MS). The results showed that a total of 26 and 27 volatile compounds were detected in the water extract and the aqueous phase of the water/oil extraction, respectively. Hexanal, nonanal, cinnamaldehyde, D-limonene, 1-octen-3-ol, linalool, and anethole were the major aroma-active compounds, accounting for 85% of the total substance content. Cinnamaldehyde had the highest contribution rate to the aroma of the water extract (26%), whereas anethole has the highest contribution rate to the aroma of the oil/water extract (30%). Whether or not the extraction medium contained soybean oil, the relative content of aroma-active compounds in the aqueous phase decreased with increased extraction time, and the relative content of these compounds in the aqueous phase further decreased when soybean oil was present. This should be due to the high hydrophobicity of these compounds, which were prone to dissolving in the oil layer during the extraction process, resulting in a decrease in the relative content of aroma-active compounds in the aqueous phase.