Spring in Japan arrives with the blooming of cherry blossoms. I believe that Japanese people has a special connection to these flowers.
It’s only natural to want to infuse craft gin with the fragrance of cherry blossoms.
◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆
Here, I will explore ideas for creating a gin that perfectly captures the essence of Japanese spring.
- 🌸 What is the Scent of Sakura?
- Plants containing coumarin include the following:３
- 1. Ethanol Extraction (Solvent Extraction) ★Recommended
- 2. Distillation (Steam Distillation)
- ⚠ Important Considerations
- 🌸 How to Extract Coumarin from Cherry Leaves
- ⚠ Important Safety Considerations
🌸 What is the Scent of Sakura?
The characteristic fragrance of sakura (cherry blossoms) comes from several aromatic compounds.
🌸 Key Aromatic Compounds in Sakura’s Scent
- Coumarin
- A major component found in sakura leaves and bark, responsible for the distinctive aroma of sakura-mochi.
- Has a sweet, slightly spicy scent, reminiscent of vanilla and cinnamon.
- Particularly abundant in the leaves of Prunus lannesiana var. speciosa (Oshima-zakura).
- Benzaldehyde
- Gives off a sweet, almond-like aroma.
- Found in sakura flowers, adding a subtle fruity nuance.
- Linalool
- A fresh, floral fragrance also present in lavender and citrus fruits.
- Enhances the gentle sweetness of sakura flowers.
- Geraniol
- A floral compound found in roses and geraniums.
- Contributes to the elegant and refined scent of sakura blossoms.
- Phenylacetaldehyde
- A sweet yet slightly green aroma, reminiscent of hyacinths and lilies of the valley.
- Adds a fresh and airy floral touch.
🌸 Conclusion
The scent of sakura is created by the sweet warmth of coumarin, the nutty aroma of benzaldehyde, and the floral notes of linalool and geraniol, all blending harmoniously. By understanding these key compounds, it is possible to recreate the delicate fragrance of sakura.
When incorporating sakura’s scent into craft gin, one can use sakura leaf and flower extracts. Additionally, botanicals with similar aromatic components—such as vanilla, cinnamon, almond, lavender, and rose—can be blended to enhance the floral and sweet profile of the gin.
I will look into the extraction method for coumarin among these ingredients.
Coumarin is found in other plants in the cherry leaf. I will not use these plants in this distillation, but you may want to consider using them if you want to express a more complex cherry aroma.
Plants containing coumarin include the following:３
1. Fabaceae (Legume Family)
- Tonka bean (Dipteryx odorata): A primary source of coumarin
- Sweet clover (Melilotus spp.): Produces dicoumarol (an anticoagulant) when fermented
- Lupine (Lupinus spp.)
2. Apiaceae (Carrot Family)
- Common hogweed (Heracleum sphondylium)
- Coastal hog fennel (Peucedanum japonicum)
3. Rosaceae (Rose Family)
- Cherry (Prunus spp.) (found in leaves and bark)
- Gray’s cherry (Prunus grayana)
4. Poaceae (Grass Family)
- Sweetgrass (Hierochloe odorata): Used in rituals by Native Americans
- Cinnamon grass (Cymbopogon spp.)
5. Others
- Cinnamon (Cinnamomum spp.) (especially Cassia cinnamon)
- Vanilla (Vanilla planifolia)
- Lavender (Lavandula spp.)
- Chamomile (Matricaria chamomilla, Chamaemelum nobile)
Coumarin has a fragrant aroma and is used in food and perfumes, but excessive intake poses a risk of hepatotoxicity.
There are several methods for extracting coumarin from plants, with the following three being the most common and efficient:
◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆
Next, I would look for a suitable method of extraction of the coumarin component, mainly distillation.
1. Ethanol Extraction (Solvent Extraction) ★Recommended
Procedure
- Drying and Grinding: Dry and finely grind coumarin-containing plants (e.g., tonka beans, sweet clover, cinnamon).
- Solvent Extraction: Soak the ground plant material in ethanol (70–95%) at room temperature or 40–50°C for several hours to 24 hours.
- Filtration: Remove solid residues using filter paper or a filtration device.
- Concentration: Remove the solvent using a rotary evaporator or low-temperature heating.
- Purification (Optional): If higher purity is needed, recrystallization (using hexane or ethanol) or column chromatography can be employed.
Advantages
✅ High efficiency and relatively simple to perform
✅ Ethanol is safe for food applications
✅ Temperature control prevents degradation of heat-sensitive compounds
Disadvantages
❌ Requires proper equipment for ethanol evaporation and concentration
2. Distillation (Steam Distillation)
Especially suitable for plants containing essential oils, such as cinnamon and lavender.
Procedure
- Grinding the plant material and heating it with water, allowing coumarin to volatilize with the steam.
- Cooling and condensing the steam to separate the liquid.
- Extracting with an organic solvent (e.g., dichloromethane or ethanol) and concentrating the solution.
Advantages
✅ Uses minimal chemical reagents, making it safer
✅ Extracts coumarin along with aromatic components
Disadvantages
❌ Low efficiency if the plant contains little volatile coumarin
❌ Risk of component degradation at high temperatures
Summary: Which Method Is Best?
- For food and fragrance applications → Ethanol extraction (safe and simple)
- For co-extraction with essential oils → Steam distillation (best for cinnamon and lavender)
- For high-purity coumarin → pH adjustment extraction (research and pharmaceutical use)
The best method depends on the plant type and intended application.
✅ Suitable for plants like cinnamon and lavender that contain essential oils
✅ Ideal when extracting for food or fragrance applications without solvents
❌ Not suitable for non-volatile coumarin sources like Tonka beans or sweet clover
❌ For high yields, ethanol extraction is preferable
Distillation is best when a natural method is preferred to co-extract essential oils, but due to its low efficiency, ethanol or pH-adjusted extraction should also be considered based on the application.
There is a potential risk of toxic byproducts forming during coumarin extraction, but this can be mitigated by selecting appropriate methods. The following toxic substances may be involved:
Prevention
✅ Avoid fermentation (extract in a dry state)
✅ Proper drying and storage (control humidity, prevent mold)
✅ Low-temperature, short-duration extraction to prevent oxidation
⚠ Important Considerations
- Decomposition Risk Due to Heating
- Coumarin has a high boiling point of 302°C, meaning it may decompose at high temperatures.
- While steam distillation allows extraction below 100°C, its efficiency is low.
- Low Water Solubility of Coumarin
- Coumarin is poorly soluble in water, making it difficult to recover as a simple distillate.
- It is easier to extract when combined with essential oil components and using organic solvents such as ethanol or dichloromethane.
- Selection of Suitable Plants is Crucial
- Even plants rich in coumarin, such as Tonka beans and sweet clover, are non-volatile and unsuitable for distillation.
- Choosing plants like cinnamon (especially Cassia) and lavender, which allow co-extraction with essential oils, is recommended.
- Post-Extraction Processing is Necessary
- After distillation, coumarin-containing essential oils need to be extracted and concentrated using organic solvents.
◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆
🌸 How to Extract Coumarin from Cherry Leaves
Cherry leaves, especially those of Oshima Cherry (Prunus lannesiana var. speciosa), containcoumarin, which is known to release a stronger fragrance when pickled in salt.
Coumarin naturally exists in the form of glycoside-bound coumarin (coumarin glycoside) and is released through enzymatic reactions. Therefore, preprocessing before extraction is crucial.
🧪 1. Basic Extraction Process
① Enzymatic Reaction (Coumarin Release) → ② Solvent Extraction → ③ Concentration & Purification
🛠 2. Method ① (Food-Grade: Ethanol Extraction)
🔹 Suitable for: Extraction of coumarin for use in fragrances and food
📝 Materials
- Cherry leaves (dried or fresh) 50g
- Ethanol (food-grade, 40–70%) 200mL
- Distilled water 200mL
- pH adjuster: Small amount of citric acid or vinegar (optional)
⏳ Procedure
- Leaf Preprocessing
- For fresh leaves: Dry for 1 day to 1 week to promote natural fermentation.
- For dried leaves: Soak in a small amount of distilled water (pH 5–6) for 2–3 hours to activate enzymes.
- Ethanol Extraction
- Chop the leaves and soak them in 40–70% ethanol at room temperature for 24 hours.
- Stir occasionally to enhance coumarin extraction.
- Filtration and Concentration
- Filter the extract using a coffee filter or similar.
- Evaporate the solvent via reduced pressure distillation or gentle heating at low temperatures.
- Crystallization (Optional)
- Leave the concentrated solution in a refrigerator overnight to allow coumarin to precipitate.
- If necessary, recrystallize by dissolving in ethanol and cooling again.
✅ Advantages
- Safe to use food-grade ethanol.
- Can be conducted with simple equipment.
⚠ Cautions
- 40–70% ethanol is more efficient than 100% ethanol, as coumarin dissolves better with some water present.
- Avoid prolonged heating to prevent degradation.
This translation keeps the technical details intact while ensuring clarity and readability. Let me know if you need any refinements! 😊
◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆
Some matters must be taken care of when extracting coumarin.
⚠ Important Safety Considerations
1. Dicoumarol Formation
Risk Conditions:
- Sweet clover (Melilotus spp.) and similar legumes may ferment, converting coumarin into dicoumarol, an anticoagulant.
- Occurs in humid environments (e.g., if stored wet).
Mitigation:
✅ Avoid fermentation (store in a dry state)
✅ Ensure proper drying and storage
✅ Extract at low temperatures and for short durations
2. Photodegradation of Coumarin
Risk Conditions:
- Exposure to UV light can lead to the formation of furan derivatives and hydroxycoumarins, some of which may have phototoxic properties.
Mitigation:
✅ Store in dark conditions
✅ Use UV-protective containers
✅ Avoid prolonged exposure to high temperatures
Best method: Use food-grade ethanol with low-temperature, short-duration extraction for maximum safety!
◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆
Finally, I’ll write about the benefits of coumarin.
✅ 1. Beneficial Effects
① Antioxidant Properties
- Coumarin has free radical-scavenging antioxidant properties, which may help protect cells.
- Possible benefits for anti-aging and chronic disease prevention.
② Anti-Inflammatory Effects
- Some studies suggest coumarin has anti-inflammatory properties.
- Potential applications for arthritis and chronic inflammation.
③ Circulatory Benefits
- Coumarin may promote vasodilation and lymphatic flow, improving circulation.
- Used in some creams and supplements for reducing swelling and varicose veins.
⚠ 2. Potential Risks
① Hepatotoxicity (At High Doses)
- Coumarin is metabolized in the liver, producing toxic coumarin 3,4-epoxide.
- High doses in animal studies have caused liver damage.
- Chronic intake may lead to liver dysfunction.
🔹 Safe Intake Limit (EFSA): 0.1 mg/kg body weight/day
→ For a 60 kg person, no more than 6 mg per day.
→ Excess cinnamon (especially Cassia) should be avoided.
Coumarin is an attractive compound due to its fragrance and health benefits, but it’s important to use it within a safe range!
コメント