Quantitative method for the analysis of flavour and fragrance components from lavender and rosemary by studying the kinetics of their supercritical fluid extraction

Abstract

Dynamic extractions of the organic flavour and fragrance compounds from dried lavender flowers and rosemary leaves using supercritical fluid carbon dioxide were carried out. Extracts were collected at regular intervals so that a kinetic study of a number of these components could be made. A theoretically derived mathematical model (discussed previously elsewhere) was employed that describes the kinetics of extraction with supercritical fluids in simplified terms. The data from the lavender and rosemary extractions were fitted to this model to produce the characteristic extraction curve. Using data obtained from rosemary extractions, an extrapolation method derived from the model was used with data from shorter extractions to show that the model provided quantitative analytical information.