The Influence Of Two Extraction Methods Of Basil Volatile Compounds On The Aroma Profile Of Apple Vinegar

The present study includes researches regarding which method of extraction, maceration or ultrasounds, offer a richer aroma profile to apple vinegar. The aroma compounds were extracted from Ocimum basilicum L., a widely used herb in folk medicine and diets, for it’s flavoring and preserving activity.
The aroma profile of the flavored vinegar was analyzed using a gas chromatograph coupled with a mass spectrometer Schimadzu, QP-2010 and through an AT-5 capillary column.
Although both methods of extraction used dry herbs, differences in the aroma profile of the flavored apple vinegar were noticed. The apple vinegar that was flavored by ultrasounds, had higher concentrations of 1-Butanol-3-metil-acetat and p-Allyl-Anisol, a compound known for it’s toxic actions. The high concentration of 1-Butanol-2-metil-acetat, Eucalyptol and Linalool acetate, made us conclude/decide that, using maceration, as method of extraction, the fingerprint of the apple vinegar is richer and it’s medical virtues are higher.