Supercritical CO2 extraction was used to isolate flavor compounds from angelica root (Angelica archangelica L.). The extractions were conducted at 40°C at pressures ranging from 80–400 bar. The extracts were analyzed by capillary gas chromatography and mass spectrometry. For comparison, flavor compounds were also isolated from angelica root by steam distillation.
A total of 76 components were identified and determined quantitatively. α-Pinene, sabinene, myrcene, α-phellandrene, δ-3-carene, p-cymene, β-phellandrene, chrysanthenyl acetate, α-copaene, 15-pentadecanolide, 7-methoxy-8-(3-methyl-2-butenyl)-2H-l-benzopyran-2-one, and a furanocoumarin tentatively identified as oxypeucedanin were among the major volatile components in the supercritical extracts.
The total yield of volatiles obtained by supercritical CO2 extraction at various pressures ranged from 0.13–0.55%. The highest yield was obtained at 200 bar, particularly because of the large amount of 7-methoxy-8-(3-methyl-2-butenyl)-2H-l-benzopyran-2-one. For monoterpenoids, maximum yield was obtained already at 100 bar.