The influence of distillation parameters on the extraction of flavour compounds from the gin botanical Juniperus communis L. using vapour infusion was investigated. The optimum mix of conditions to extract the highest levels of certain compounds was established using a 3³‐factorial design. Quantification using solid‐phase microextraction and gas chromatography coupled mass spectrometry, was performed measuring nine common flavour compounds. The greatest influence was the botanical ratio, whilst the least influential parameter was ethanol concentration for all compounds except terpinen‐4‐ol. Density functional theory calculations of quantitative structure–activity relationship properties for the flavour compounds were also undertaken to test for molecular influence on solvent extraction. The quantitative structure–activity relationship model showed the highest dipole moment for terpinen‐4‐ol and the lowest for γ‐terpinene. © 2020 The Institute of Brewing & Distilling

中文翻译：

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蒸馏参数对蒸气浸杜松子酒中杜松杜仲提取的影响

蒸馏参数对杜松子酒杜松风味成分提取的影响。使用蒸气注入进行了研究。使用3 ³确定了提取最高水平某些化合物的最佳条件混合因子设计。使用固相微萃取和气相色谱-质谱联用对9种常见风味化合物进行了定量。影响最大的是植物比例，而影响最小的参数是除萜品四醇以外的所有化合物的乙醇浓度。还对香料化合物的定量构效关系特性进行了密度泛函理论计算，以测试分子对溶剂萃取的影响。定量构效关系模型显示，萜品四烯醇的偶极矩最高，而γ-萜品烯的偶极矩最低。©2020酿酒与蒸馏研究所