Is this project an undergraduate, graduate, or faculty project?
Undergraduate
Project Type
group
Campus
Daytona Beach
Authors' Class Standing
Samantha Goldfuss, Sophomore, goldfuss@my.erau.edu Ashley Lunt, Sophomore, lunta1@my.erau.edu
Lead Presenter's Name
Natalie Brattain
Lead Presenter's College
DB College of Arts and Sciences
Faculty Mentor Name
Jenny Vu
Abstract
"Steam distillation is a widely used technique for extracting essential oils from plant materials, allowing for the separation of volatile compounds while minimizing thermal degradation. In this study, steam distillation was used to extract the essential oil of Illicium verum (Star Anise) to investigate the relationship between aroma and aromaticity. While ""aroma"" refers to the sensory perception of a substance’s scent, ""aromaticity"" is a chemical property related to the stability of conjugated ring systems. This distinction for our compound was explored by using chemical characterization of the extracted oil. Following the steam distillation process, gas chromatography (GC) and mass spectrometry (MS) were utilized to confirm the successful extraction and composition of the essential oil. The GC trace provided the relative abundance of the constituents of Star Anise, while mass spectrometry provided the identification of key compounds. Anethole, a major component of star anise oil, was confirmed as the dominant constituent. This compound, known for its sweet, licorice-like scent, is both aromatic in the chemical sense, by having a benzene ring, and contributes to the oil’s distinct aroma. This experiment demonstrated the effectiveness of steam distillation for essential oil extraction while providing a deeper understanding of the dual meaning of ""aromatic"" in chemistry and sensory science. The characterization techniques validated the purity and composition of the oil, reinforcing the connection between molecular structure and olfactory perception. These findings highlight the significance of analytical methods in essential oil research and their broader applications in food science, perfumery, and pharmaceuticals. "
Did this research project receive funding support (Spark, SURF, Research Abroad, Student Internal Grants, Collaborative, Climbing, or Ignite Grants) from the Office of Undergraduate Research?
Yes, Spark Grant
Included in
Steam Distillation and Characterization of Star Anise: Investigating Aroma and Aromaticity
"Steam distillation is a widely used technique for extracting essential oils from plant materials, allowing for the separation of volatile compounds while minimizing thermal degradation. In this study, steam distillation was used to extract the essential oil of Illicium verum (Star Anise) to investigate the relationship between aroma and aromaticity. While ""aroma"" refers to the sensory perception of a substance’s scent, ""aromaticity"" is a chemical property related to the stability of conjugated ring systems. This distinction for our compound was explored by using chemical characterization of the extracted oil. Following the steam distillation process, gas chromatography (GC) and mass spectrometry (MS) were utilized to confirm the successful extraction and composition of the essential oil. The GC trace provided the relative abundance of the constituents of Star Anise, while mass spectrometry provided the identification of key compounds. Anethole, a major component of star anise oil, was confirmed as the dominant constituent. This compound, known for its sweet, licorice-like scent, is both aromatic in the chemical sense, by having a benzene ring, and contributes to the oil’s distinct aroma. This experiment demonstrated the effectiveness of steam distillation for essential oil extraction while providing a deeper understanding of the dual meaning of ""aromatic"" in chemistry and sensory science. The characterization techniques validated the purity and composition of the oil, reinforcing the connection between molecular structure and olfactory perception. These findings highlight the significance of analytical methods in essential oil research and their broader applications in food science, perfumery, and pharmaceuticals. "