Composition and Antioxidant Activity of Vapours …
157
Table 3 GC-MS analysis of clove bud oil and its roasted vapour
Serial
No.
Compounds name
Retention
time
Percentage (%)
Clove
bud
oil
(%)
Roasted
vapour
(%)
1.
Deca-1,9-diyne
4.15
0.03
2.
Ethylbenzene
6.1
1.26
3.
O-Xylene
6.3
5.38
4.
Ethylbenzol
6.37
0.08
–
5.
3,5-heptadiyn-2-one
6.88
–
0.48
6.
5-Chloro-2-nitrobenzylalcohol,chloromethyldimethylsilyl
ether
7.24
–
2.39
7.
Eugenol
18.26
74.19
8.
Eugenol
18.52
94.73 –
9.
Benzamide,3-methyl-N-(2,3-dimethoxyphenethyl)
18.79
–
0.14
10.
Alloaromadendrene
19.76
–
11.85
11.
Furylmethyl2-methyl-3-furyl disulfide
20.52
–
0.51
12.
Sesquiterpene
20.91
0.01
–
13.
o-Anisic acid,undec-2-enyl ester
21.1
0.04
–
14.
Isoeugenol
21.72
–
3.03
15.
Caryophyllene
24.56
0.12
–
16.
Benzene,1-(1,5-dimethyl-4-hexenyl)-4-methyl24.83
0.17
17.
Benzenepentacarboxylic acid
34.38
1.75
4 Conclusion
Natural clove bud when roasted generates flavour molecules in vapour state which
on recovery shows significant changes in the composition as well as in antioxidant
activity. However, results indicate that roasted vapours can be utilized as flavouring
agent with great deal of antioxidant activity.
Acknowledgements I would like to acknowledge my institute Indian Institute of Engineering
Science and Technology (IIEST), Shibpur, Howrah, West Bengal, India and my supervisors Prof.
D.K. Bhattacharyya and Dr. M. Ghosh. Thanks are extended to Smriti Ranjan Maji, Technical
Officer, Bose Institute, for his wonderful technical support (GC-MS).
Conflict of interest There is no conflict of interest.
157
Table 3 GC-MS analysis of clove bud oil and its roasted vapour
Serial
No.
Compounds name
Retention
time
Percentage (%)
Clove
bud
oil
(%)
Roasted
vapour
(%)
1.
Deca-1,9-diyne
4.15
0.03
2.
Ethylbenzene
6.1
1.26
3.
O-Xylene
6.3
5.38
4.
Ethylbenzol
6.37
0.08
–
5.
3,5-heptadiyn-2-one
6.88
–
0.48
6.
5-Chloro-2-nitrobenzylalcohol,chloromethyldimethylsilyl
ether
7.24
–
2.39
7.
Eugenol
18.26
74.19
8.
Eugenol
18.52
94.73 –
9.
Benzamide,3-methyl-N-(2,3-dimethoxyphenethyl)
18.79
–
0.14
10.
Alloaromadendrene
19.76
–
11.85
11.
Furylmethyl2-methyl-3-furyl disulfide
20.52
–
0.51
12.
Sesquiterpene
20.91
0.01
–
13.
o-Anisic acid,undec-2-enyl ester
21.1
0.04
–
14.
Isoeugenol
21.72
–
3.03
15.
Caryophyllene
24.56
0.12
–
16.
Benzene,1-(1,5-dimethyl-4-hexenyl)-4-methyl24.83
0.17
17.
Benzenepentacarboxylic acid
34.38
1.75
4 Conclusion
Natural clove bud when roasted generates flavour molecules in vapour state which
on recovery shows significant changes in the composition as well as in antioxidant
activity. However, results indicate that roasted vapours can be utilized as flavouring
agent with great deal of antioxidant activity.
Acknowledgements I would like to acknowledge my institute Indian Institute of Engineering
Science and Technology (IIEST), Shibpur, Howrah, West Bengal, India and my supervisors Prof.
D.K. Bhattacharyya and Dr. M. Ghosh. Thanks are extended to Smriti Ranjan Maji, Technical
Officer, Bose Institute, for his wonderful technical support (GC-MS).
Conflict of interest There is no conflict of interest.