Development of Aroma Fixative in Thai Pot-Pourri and Dry Flowers Using Starch Film and Essential Oil from 5 Herbs

Abstract

The development of aroma fixative in Thai pot-pourri and dry flowers using starch film withessential oils from 5 herbs; cardamom, clove, cinnamon, ginger and pandan, was investigated. Resultsshowed that plasticized cassava starch films with sorbitol 35% (w/w) had a high elasticity and highbarrier against water and oxygen transmission. The films could absorb particular volatile compoundsranged from benzyl benzoate, eugenol, cinnamaldehyde, cis-jasmone, 1,8 cineole, limonene and 2,4,6trimethylpyridine, respectively. It was also found that ethanol extraction gave the highest yield andhighest variety of volatile compounds identified by gas chromatography mass spectrometry (GC-MS).Efficiencies as aroma fixative of cassava starch film with extracted essential oil and/or powder of herbsfor Thai pot-pourri and dry flowers was monitored the aroma changes by gas chromatography (GC),accompanied with the sensory test. The results showed that the plasticized cassava starch film addedwith essential oil from clove could retain the best aroma of Thai pot-pourri and dry flowers and they alsoreceived the highest score from the panelists. Although plasticized cassava starch film with clove powdercould have a good fixative property, however it had a lower score of appearance comparing with essentialoils. Moreover, pot-pourri and dry flowers coated with aroma fixative, kept in wood paper bag and nettedbag resulted in a longer of aroma retention for a month and they could be kept for longer than a month ifthey were kept in plastic bags.

Keywords : Starch Film / Aroma Fixative / Thai Pot-Pourri and Dry Flower / Essential Oils