The potential of using the bio-based solvent 2-methyloxolane, also known as 2-methyltetrahydrofuran or 2-MeTHF, as an alternative to petroleum solvents such as hexane, was investigated for the extraction of volatile compounds from hop cones (Humulus lupulus L.). Lab scale extractions were coupled with in silico prediction of solutes solubility to assess the technical potential of this bio-based solvent. The predictive approach was performed using the simulation software COSMO-RS (conductor like screening model for real solvants) and showed that the 2-methyloxolane is as good as or better than hexane to solubilize the majority of aromas from hop cones. The experimental results indicated that the highest aroma yield was obtained with 2-methyloxolane with 20.2% while n-hexane was only able to extract 17.9%. The characterization of aromas extracted by the two solvents showed a similar composition, where lupulone was the main component followed by humulone. No selectivity of the solvents was observed for any of the major analytes. Finally, a sensory analysis was performed on the extracts, showing that both concretes using 2-methyloxolane and hexane have similar olfactory profiles. The results indicate that 2-methyloxolane could be a promising bio-based extraction solvent for hexane substitution.
The self‐administration of nicotine using e‐cigarettes involves the use of liquids containing both solvent and aroma. The vaping appeal is enhanced by the sensory perception of flavours. Thus, an important attention may be paid to the choice of the refill liquid. For this purpose, this study aimed to evaluate the potential of 1,3‐propanediol (PDO, vegetal solvent) and 1,3‐butanediol (BDO, vegetal solvent), in replacing the chemical one such 1,2‐propanediol (PG) while maintaining sensory pleasure and ensuring the wellbeing. The work was conducted with 30 participants accustomed to vaping. Three flavours have been selected, menthol, vanillin and pyrazine, respectively, to provide the most preferred perceptions which are respectively mint, sweet and tobacco. The Rate‐All‐That‐Apply (RATA) method was chosen since it is rapid and robust. Menthol/PDO and menthol/PG exhibited a close olfactive profile, described as minty, cold and sweet. A similar finding has been observed for vanillin/PDO and vanillin/PG. The use of BDO provided different perceptions in comparison with PDO and PG regardless of the type of flavour. It was found to be the most suitable for pyrazine perception. These results were enhanced by the application of the agglomerative hierarchical clustering (AHC). The obtained dendrogram was composed of three groups according to their similarities, where e‐liquids containing PDO, and PG belongs to the same groups for both menthol and vanillin.
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