Distillation parameter and their influences on extraction behaviour in vapour infused gin distillation using Juniperus communis L. as a single botanical

A comparison of distillation parameter of Juniperus communis L. extracts, the main gin botanical, is investigated. Distillations were conducted using a vapor infusion process with an extraction funnel without recirculation condensing oils. Influences of the extraction of specific flavour constituents by changing solute amount, solvent concentration and charge amount was investigated. The experiment aimed to investigate whether there is an optimum mix of conditions to extract the highest levels of certain compounds in gin distillation. The design of experiment was done in a 3³- factorial design resulting in 27 individual distillations. The obtained distillate was sampled with Solid-phase microextraction and quantification is carried out with Gas chromatography/ mass spectrometry measuring 9 common flavour compounds in Juniper communis L.. Additionally, Quantitative structure–activity relationship (QSAR) models of these flavour constituents have been created. During the presentation the method and experiment will be explained. The results, the influence of each distillation parameter on the chosen constituents, will be shown and explained using the available models.