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A New Chemical Tool for Absinthe Producers, Quantification of α/β-thujone and the Bitter Components in Artemisia Absinthium

A New Chemical Tool for Absinthe Producers, Quantification of α/β-thujone and the Bitter Components in Artemisia Absinthium

Benoit Bach, Marilyn Cleroux, Mayra Saillen, Patrik Schönenberger, Stephane Burgos, Julien Ducruet, Armelle Vallat

Food Chem. 2016 Dec 15;213:813-817.

PMID: 27451252

Abstract:

The concentrations of α/β-thujone and the bitter components of Artemisia absinthium were quantified from alcoholic wormwood extracts during four phenological stages of their harvest period. A solid-phase micro-extraction method coupled to gas chromatography-mass spectrometry was used to determine the concentration of the two isomeric forms of thujone. In parallel, the combination of ultra-high pressure liquid chromatography and high resolution mass spectrometry allowed to quantify the compounds absinthin, artemisetin and dihydro-epi-deoxyarteannuin B. This present study aimed at helping absinthe producers to determine the best harvesting period.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP76231760-B	α,β-Thujone		76231-76-0	Price

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