Physicochemical Characteristics and Sensory Attributes of Alpha Guaiene of Patchouli Oil after Subjected Vacuum Fractional Distillation

Abstract

One of the main sesquiterpene compounds in patchouli oil, which has flavoring and aroma properties is α-guaiene. It has been possible to separate the α-guaiene-rich portion of patchouli oil. In this study, α-guaiene was extracted using vacuum fractional distillation from light fraction patchouli oil. The research method was an experimental laboratory with three applied run pressure namely 1,3, and 5 mmHg, respectively. Parameters observed were refractive index, specific gravity, color, and relative peak area α-guaiene. Meanwhile, sensory aroma profile was determined by Qualitative Descriptive Analysis (QDA). The α-guaiene-enriched fraction was found in the middle (F1-2) distillate fraction patchouli. The best vacuum fractional distillation process condition that generated α-guaiene fraction at 54,64% relative peak area was the treatment with applied run pressure of 1 mmHg. Results indicated that physicochemical properties α-guaiene enriched fraction were refractive index of 1.501, specific gravity 0.920, lightness (L*) of 16.74, redness (a*) of -1.90, yellowness (b*) of 5.62, and yellow chromaticity in color. The sensory aroma profile of α-guaiene were woody and earthy. This aroma characteristics were quite helpful when learning a single compound α-guaiene fraction after vacuum fractional distillation treatment.