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
