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Air freshener gel production using extracted fragrance from pandan (Pandanus amaryllifolius) leaves

Abstract

The aim of this research was to prepare air freshener gel using fragrance extracted from pandan leaves by simultaneous steam distillation and extraction. According to the 2-acetyl-1-pyrroline (ACPY) content combined with sensory evaluation, 3 gel formulas were chosen; formula 1 (1.5% carrageenan, 2% propylene glycol and 20% fragrance), formula 2 (2.0% carrageenan, 3% propylene glycol and 20% fragrance) and formula 3 (2.5% carrageenan, 3% propylene glycol and 20% fragrance). After storage the gels at 22±1 C and 69±3% RH for 4 hours, the ACPY content of formula 1, 2 and 3 decreased 77.90%, 56.43% and 12.29%, respectively. No ACPY was detected in all formulas after 2 days storage, however mild pandan odor still could be smelt. The color intensity of these gels increased with time, while the gel strength changed slightly during 4 days storage. About 90% dimension loss and 50% weight loss were found at day 10th.

Keywords

Pandan leaves; Fragrance; Air freshener gel; Simultaneous steam; Distillation and extraction; 2-Acetyl-1-pyrroline; Purge & trap; GC-MS

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