A new chemical tool for absinthe producers, quantification of α/β-thujone and the bitter components in artemisia absinthium

Bach, Benoit (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland) ; Cleroux, Marilyn (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland) ; Saillen, Mayra (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland) ; Schönenberger, Patrik (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland) ; Burgos, Stephane (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland) ; Ducruet, Julien (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland) ; Vallat, Armelle (University of Neuchâtel, Neuchâtel, Switzerland)

The concentrations of α/β-thujone and the bitter components of Artemisia absinthium were quantified from alcoholic wormwood extracts during four phenological stages of their harvest period. A solid-phase micro-extraction method coupled to gas chromatography–mass spectrometry was used to determine the concentration of the two isomeric forms of thujone. In parallel, the combination of ultra-high pressure liquid chromatography and high resolution mass spectrometry allowed to quantify the compounds absinthin, artemisetin and dihydro-epi-deoxyarteannuin B. This present study aimed at helping absinthe producers to determine the best harvesting period.


Keywords:
Article Type:
scientifique
Faculty:
Ingénierie et Architecture
School:
Changins
Institute:
Aucun institut
Date:
2016-12
Pagination:
5 p.
Published in:
Food Chemistry
Numeration (vol. no.):
2016, vol. 213, pp. 813-817
DOI:
ISSN:
0308-8146
Appears in Collection:

Note: The status of this file is: restricted


 Record created 2021-03-15, last modified 2021-03-19

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