Method for the ecological extraction of volatile organic compounds from fragrant plant matter by virtue of the plant fibre of ceibapentandra

Abstract

The invention relates to the field of the extraction of natural fragrances used in cosmetics and in perfumery. In particular, the invention relates to a method for the ecological extraction of volatile compounds from fragrant matter by virtue of the fibre of Ceiba pentandra. The fragrant matter is in particular plant matter such as flowers.

Description

PROCESS FOR THE ECOLOGICAL EXTRACTION OF ORGANIC VOLATILE COMPOUNDS FROM ODOROUS PLANT MATTER USING DECEIBA PENTANDRA PLANT FIBER

[0001] The invention relates to the field of extraction of natural scents used in cosmetics and perfumery. More specifically, the invention relates to a method for the eco-extraction of volatile compounds from odorous matter using Ceibapentandra fiber. The odorous matter is in particular plant matter such as flowers. Field of invention

[0002] The history of perfumes dates back to Antiquity with the use of the still and raw materials such as flowers, aromatic plants and resins.

[0003] In the Middle Ages, after a decline in perfumery due to the barbarian invasions, the reopening of Roman trade routes led to the discovery of numerous fragrances, including those derived from spices. In addition, the discovery of alcohol and distillation techniques greatly contributed to the rise of perfumery.

[0004] The Renaissance was heavily influenced by perfumery, notably with the use of amber, musk, jasmine, and tuberose. New raw materials (cocoa, vanilla, tobacco, pepper, and cardamom) brought back by the great explorers were also used. It was also during this period that Paris began to welcome the first perfumers and major perfume houses.

[0005] In the century of Louis XIV, perfumery was omnipresent, the French production of raw materials developed with the installation of large-scale plantations of rose, jasmine, tuberose (among others) in the Grasse region. This city then became, and still is today, the "World Capital of Perfume." The International Perfume Museum is also located in Grasse.

[0006] In the 19th century ème In the 19th century, the French Revolution led to a further decline in perfumery. But from the Consulate and the Empire of Napoleon and Empress Josephine, perfumery came back in force.

[0007] At the end of the 19th century ème century and early 20th century ème, the first industries were established in Grasse (Chiris, Roure, Tournaire, Charabot, Robertet...) and the first synthetic molecules appeared. This was the beginning of perfumery as we know it today. Since then, we have witnessed a true democratization of perfumes. It should be noted that modern perfumery has developed considerably, it is marked by several trends (mixed fragrances, niche perfumes, room fragrances...).

[0008] The field of perfumery undoubtedly still has a bright future due, on the one hand, to the numerous technical advances that continue to be recorded in the field of extraction (supercritical fluid CO2 extraction, microwave and ultrasound-assisted extractions, solid-phase micro-extraction, etc.) and analytics (gas chromatography coupled with mass spectrometry and olfactometry, etc.) and, on the other hand, to the use and appreciation of perfumes on a global scale. Indeed, two bottles of perfume are sold every second and the global perfume market is expected to reach more than 50 billion dollars by 2024.

[0009] Several techniques for extracting odorous compounds have been developed over the centuries in the cosmetics and perfumery industries. Some, such as enfleurage, are rarely used or no longer used. Conversely, supercritical CO2 extraction is booming, while hydrodistillation and volatile solvent extraction are the two most common techniques.

[0010] Volatile solvent extraction involves macerating flowers in an organic solvent such as cyclohexane to obtain a scented ointment / paste called a “concrete”. This is then “washed” with ethanol to obtain the “absolute”, which is a concentrate of odorous volatile compounds. However, this technique has drawbacks. Indeed, hexane is a petroleum-based solvent (therefore non-renewable) which is harmful, irritating, CMR (Carcinogenic Mutagenic Reprotoxic), toxic to aquatic organisms and whose liquids and vapors are flammable.

[0011] Therefore, it is necessary to find a more environmentally friendly alternative solution to extract the odorous compounds present in plant and animal materials used in perfumery and cosmetics.

[0012] The present invention addresses this problem by proposing an ecological process for extracting volatile organic compounds (VOCs) from an odorous material using a plant fiber from the species Ceibapentandra, comprising the steps of:

[0013] - Obtaining plant fiber surrounding the fruits of the species Ceibapentandra

[0014] - Removal of the wax present on the said fiber by washing with absolute ethanol, then drying

[0015] - Capture of VOCs by bringing said odorous material into contact with said plant fiber

[0016] - Desorption of VOCs from said plant fiber in an absolute ethanol bath

[0017] - Filtration to obtain an ethanolic extract containing VOCs Advantages of the invention

[0018] The only organic solvent used during the process is absolute ethanol, a green solvent that is non-toxic to humans and the environment. This results in fragrance products free of petrochemical solvent residues, an innovative result. The process thus provides access to fragrance products of high olfactory quality that are safe for consumers. These high-value-added products are intended for the perfumery and cosmetics industries.

[0019] The VOC capture step by kapok fiber can be carried out using two distinct methods: static extraction and dynamic extraction. The olfactory profile of the extracts obtained by these two methods differs from those obtained by conventional methods (extraction by organic solvents of petrochemical origin in particular), but also from each other. These odorous extracts are different, chemically and olfactorily, from the absolutes and concretes used by perfumers. The process according to the invention therefore makes it possible to offer new natural olfactory extracts that enrich the range of perfumery raw materials.

[0020] The method according to the invention can be implemented on a large scale, the method based on dynamic extraction being particularly suitable for industrial exploitation.

[0021] Unlike state-of-the-art processes, the process according to the invention does not require separation of the concrete into waxes / absolutes. The final odorous product can be offered in the form of dry matter or absolute, the concentration of which is controlled (by dissolving the dry matter).

[0022] After desorption, the fiber can be reused several times, which reinforces the ecological aspect of the process.

[0023] The process is applicable to any odorous material, of plant or animal origin. The process parameters can be adapted according to the odorous material in question in order to optimize the extraction of VOCs and the olfactory rendering of the extract. Flowers, whose odors are highly sought after, can be treated specifically according to their fragility, their fermentation speed, but also the time of harvest which will influence the characteristics of the extract obtained. DETAILED DESCRIPTION OF THE INVENTION

[0024] The subject of the present invention relates to an ecological process for extracting VOCs from an odorous material using a plant fiber from the species Ceibapentandra, comprising the steps of:

[0025] - Obtaining plant fiber surrounding the fruits of the species Ceibapentandra

[0026] - Removal of the wax present on the said fiber by washing with absolute ethanol, then drying

[0027] - Capture of VOCs by bringing said odorous material into contact with said plant fiber

[0028] - Desorption of VOCs from said plant fiber in an absolute ethanol bath

[0029] - Filtration to obtain an ethanolic extract containing VOCs

[0030] By "volatile organic compounds - or VOCs -" we mean compounds which, due to their physicochemical characteristics, have a very low boiling point and can therefore evaporate easily; this is called volatility. The higher the vapor pressure of a compound, the more volatile it is. This term VOC covers a wide variety of chemical substances which have in common that they are carbon compounds and are volatile at room temperature. 80% of volatile compounds emitted into the atmosphere are of natural origin, mainly emitted by plants. All parts of a plant, i.e. leaves, flowers and roots, can emit VOCs. In the context of the present invention, the VOCs (odorous molecules) described are emitted by flowers and are therefore of natural origin. These volatile odorous molecules are responsible for the characteristic odor of each flower.These are mainly terpene compounds (monoterpenes and sesquiterpenes), fatty acid derivatives and phenylpropanoids and benzenoids (phenylalanine and tryptophan derivatives).

[0031] The plant fiber used in the process comes from the fruit of Ceibapentandra. The fruits are harvested and then the fiber, known as "kapok fiber," is separated from the seed. Since the fiber is covered with a waxy substance, this wax must be removed; this step is carried out by washing in absolute ethanol. The washed fiber is then dried. Drying can be carried out by any method known to those skilled in the art, such as air drying or drying in a blower, in a clean environment free from contaminating VOCs.

[0032] Removing the wax helps ensure that the fiber is free of any contaminating VOCs. Indeed, the wax present on the fiber has been in contact with numerous odorous compounds throughout the fruit's development phase, up to and beyond harvest (transport, storage, etc.).

[0033] By "contaminating VOC" we mean any VOC originating from an odorant source other than that of the odorant material from which the extract is prepared.

[0034] The washed and dried fiber is ready to be used for VOC extraction.

[0035] The quality of the fiber as a "VOC receptacle" is based on the absence of contamination by odors other than those sought (present in the environment) and originating from the odorous material of interest. This quality is obtained by removing the wax and then ensuring that the fiber is dried, handled, transported, stored, etc. in an environment containing a minimum, or even the absence (depending on the level of requirement applied) of contaminating VOCs. These precautions will avoid the presence of artifacts in the odorous extract obtained.

[0036] Thus, in a preferred embodiment of the invention, the drying of the fiber is carried out in an environment free of contaminating VOCs. This absence of contaminating VOCs can be obtained, for example, by drying the fiber in air if it is clean (odorless), under an extractor hood, or in a clean blower.

[0037] The capture of VOCs from the odorous material by the plant fiber can be carried out by static or dynamic extraction.

[0038] In a first embodiment, the capture step is carried out in static conditions in a non-hermetically sealed container for a period of between 3 and 30 hours.

[0039] The odorant is simply placed in a container with the fiber. The container will be closed to promote the concentration of VOCs in the enclosed space so as to optimize their capture by the fiber. The container will be closed in a non-hermetic manner so that air can pass through and prevent the degradation of the odorant by fermentation.

[0040] When it comes to flowers, you can place them in the container and cover them with plant fiber.

[0041] The duration of contact between the odorous material and the fiber will be determined according to the nature of the odorous material and the desired olfactory result.

[0042] In a second embodiment, the capture step is carried out under dynamic conditions in a reactor having a means of circulating air, namely that:

[0043] - the odorous material is placed in the reactor tank, and the plant fiber is placed in a separate compartment, the whole being subjected to an air flow circulating from the odorous material to the fiber,

[0044] - the duration of contact between the odorous material and the plant fiber is between 1 hour and 5 hours.

[0045] The means of circulating the air may be a vacuum pump or any other equivalent device.

[0046] VOC capture is faster using the dynamic extraction method than by static extraction, as the air flow accelerates the passage of VOCs towards the fiber. This method can be considered advantageous and is more easily industrialized. However, comparative tests show that the extracts obtained are chemically and olfactorily different (see Example 4). These two methods are therefore alternatives, allowing access to qualitatively different extracts.

[0047] The duration of contact between the odorous material and the fiber will be determined according to the nature of the odorous material and the desired olfactory result.

[0048] Once captured by the plant fiber, the VOCs are recovered by desorption in a bath of absolute ethanol. The fiber is thus immersed to allow the transfer of VOCs to the absolute ethanol. The mixture is then filtered to recover the fiber, remove the lint residue from the fiber and obtain a clear extract: the ethanolic extract containing the VOCs.

[0049] Filtration can be microfiltration or ultrafiltration, depending on the level of purity required for the intended use, this does not change the quantity / nature of VOCs present in the extract. The odorous ethanolic extract can be used as is.

[0050] The process may include an additional step of evaporating the absolute ethanol at a temperature less than or equal to 40°C.

[0051] Evaporation can be promoted using a rotary evaporator under reduced pressure (in this embodiment the pressure is calibrated at 58 mbar) and / or under nitrogen flow. In practice, the evaporation flow rate is preferably reduced to limit the evaporation of highly volatile odorous compounds. For example, it is possible to first use a rotary evaporator to remove most of the ethanol and then, once the quantity of ethanol has been reduced, to finalize the evaporation under nitrogen flow until a dry matter is obtained.

[0052] The dry matter thus obtained can either be used as is, as a finished product, or be resuspended in absolute ethanol to obtain an absolute whose concentration is defined. The dry matter and absolute thus obtained are two high-quality fragrant raw materials for perfumery and cosmetics.

[0053] The starting odorant can be plant or animal material. Plant odors are particularly sought after and the process is suitable for the extraction of VOCs from plant material such as flowers, bark, resins and leaves.

[0054] The present invention will be better understood from the following examples, provided for illustration purposes and in no way to be considered as limiting the scope of the present invention. DESCRIPTION OF FIGURES

[0055] : Scanning electron microscopy (SEM) images of kapok fibers (a) and degreased cotton fibers (b).

[0056] : Treatment of Ceiba pentandra fibers (© FLOR).

[0057] : Static mode VOC extraction steps using kapok fiber.

[0058] : Dynamic mode VOC extraction system (© FLOR).

[0059] : Chromatogram of the “static” kapok extract of Cananga odorata from February 1, 2022.

[0060] : Chromatogram of the “dynamic” kapok extract of Cananga odorata from April 28, 2022.

[0061] : Distributions (in %) of the families of molecules identified in the “static” kapok extract (left) and in the dynamic kapok extract (right) of Cananga odorata.

[0062] : Radar diagrams grouping the olfactory descriptors of static (left) and dynamic (right) kapok extracts of Cananga odorata.

[0063] : Chromatogram of the “static” kapok extract of Michelia champaca from December 27, 2021.

[0064] : Chromatogram of the “dynamic” kapok extract of Michelia champaca from January 5, 2022.

[0065] : Distributions (in %) of the families of molecules identified in the “static” kapok extract (left) and in the dynamic kapok extract (right) of Michelia champaca.

[0066] : Radar diagrams grouping the olfactory descriptors of static kapok (left) and dynamic kapok (right) extracts of Michelia champaca.

[0067] : Chromatogram of the “static” kapok extract of Plumeria alba from December 21, 2021.

[0068] : Chromatogram of the “dynamic” kapok extract of Plumeria alba from December 15, 2021.

[0069] : Distribution (in %) of the families of molecules identified in the “static” kapok extract (left) and in the dynamic kapok extract (right) of Plumeria alba.

[0070] : Radar diagrams grouping the olfactory descriptors of the static kapok (left) and dynamic kapok (right) extracts of Plumeria alba EXAMPLES EXAMPLE 1: Description of kapok fiber

[0071] The plant fiber used in the VOC extraction process is fiber from Ceiba pentandra fruits. These were collected at Trinity Park on Reunion Island in October and November 2021 and 2022.

[0072] The scientific name of this tree is Ceiba pentandra (L.) Gaertn. (WFO, 2023). This species has several synonyms according to WFO (WFO, 2023) and the Tropicos Base of the Missouri Botanical Garden (Tropicos, 2023), the best known being: Ceiba occidentalis (Spreng.) Burkill Bombax pentandrum L. Eriodendron anfractuosum DC. Eriodendron pentandrum (L.) Kurz Xylon pentandrum (L.) Kuntze

[0073] The vernacular names associated with Ceiba pentandra are Ouatier, Fromager, Kapokier, Kapok, Lovers' Tree, Bois coton, Arbre à boure, Mapou, Bois diable (Tropicos, 2023; Plantnet, 2023).

[0074] The taxonomy of the genus Ceiba is presented in Table I below.

[0075] Classification of the genusCeibaKingdomPlantaeSubkingdomViridiplantaeClassEquisetopsidaSubclassMagnoliidaeOrderMalvalesFamilyMalvaceaeGenusCeiba

[0076] Table 1: Taxonomy of the genus Ceiba (Tropicos, 2023).

[0077] Ceiba pentandra is native to tropical regions of America, including Central and South America.

[0078] This tree has become pantropical and is currently found in tropical rainforests and savannas. It is thus found distributed across several continents, notably in East Africa and the forests of Southeast Asia (Indonesia, Cambodia, the Philippines, Thailand). It has also been introduced to the West Indies and the Pacific Islands and is known to be invasive in certain regions of the globe.

[0079] In the Mascarene archipelago, particularly in Réunion and Mauritius, it is only found in cultivation and is distributed over a large part of the island (in gardens, parks and urban areas). However, it is increasingly less planted in private gardens because it is a tree that takes up a lot of space. It is considered exotic and non-invasive in these islands (CBNM, 2023).

[0080] Ceiba pentandra is an imposing tree dominating the canopy and reaching up to 60 m in height and 2 m in diameter. Its fruits are large elliptical capsules, 20 cm long. Each of these can contain 60 to 250 ovoid seeds, 4 to 6 mm in diameter, surrounded by the "kapok fibers" used in the present invention. This fiber is covered with a waxy substance that makes the fruits waterproof. This configuration is particularly suitable for dispersal by wind and water.

[0081] Kapok is a very light, yellowish-white natural plant fiber with a texture similar to cotton. It consists of single-cell fibers that are themselves made up of cellulose (64%), pentosan (23%), and lignin (13%) on their lignocellulosic systems (Ying YT etal., 2012; Lorelei A. etal., 2013; Zheng Y. etal., 2015). Kapok fiber, with low density, has a cylindrical shape, a smooth surface with a thick wax layer, and a thin cell wall (8-10 μm in diameter and 0.8-1.0 in wall thickness) (Zheng Y. etal., 2015). In addition, it has a hollow structure that gives it a strong ability to transmit light and a high porosity (80%). All these characteristics distinguish it from other fibers (Zheng Y. etal., 2015). It shows the physical difference between kapok fibers (a) and cotton fibers (b) (Zheng Y. etal., 2015).In fact, cotton fibers have a helical structure while kapok fibers are smooth.

[0082] EXAMPLE 2: Extraction of VOCs using Kapok fiber Fragrant raw material

[0083] For the implementation of this technique of eco-extraction of new scents, three plants were chosen: Cananga odorata (Ylang-Ylang), Michelia champaca (Champac) and Plumeria alba (White frangipani). The extraction can be carried out from several organs of the plant (leaves, flowers, fruits, etc.) but for this study we chose to use flowers only.

[0084] The three flowers were collected in Reunion Island during their flowering period, between November and April during the years 2021, 2022 and 2023. Fiber processing

[0085] It is necessary to treat the fiber in order to remove as much of the waxes present on the surface of the fibers as possible, which would otherwise be found in excessive quantities in the extract. To do this, the plant fiber was removed from the fruits and then separated from the seeds. It was then introduced into an Erlenmeyer flask and ethanol was added so as to cover it completely (approximately 500 mL for 2 g of fiber). Washing was carried out under magnetic stirring for 24 hours. After these 24 hours, the solution was filtered (using filter paper) to remove the alcohol and the washed fiber was distributed among several crystallizing dishes to dry. Once dry, it was stretched to increase its contact surface and then stored in a glass jar before use. These fiber treatment steps are presented in.

[0086] Extraction of volatile odorous compounds and desorption of fibers in EtOH

[0087] For both protocols described below, flowers were used. However, it is quite possible to use other odorous raw materials (resins, leaves, roots, fruits, etc.). The extraction of volatile compounds is carried out using two capture modes: a so-called “static” capture and another called “dynamic” capture, each followed by the desorption of the fibers by ethanol. “Static” extraction

[0088] Freshly picked (not wet) flowers were placed in a thin layer in a crystallizing dish. The kapok fibers were then arranged so as to cover the flowers completely and evenly (approximately 2g of kapok fiber per 100g of flowers).

[0089] Then, the crystallizer was covered with aluminum foil (to limit the evaporation of volatile compounds and avoid external contamination) which is pierced to prevent fermentation of the flowers (container not hermetically sealed). The crystallizer is then placed in a non-odorous place for the duration of the extraction. This generally varies between 3 hours and 23 hours and can be repeated once depending on the physical state of the flower.

[0090] After extracting the VOCs by static capture, the kapok fiber was placed in an Erlenmeyer flask, then covered with absolute ethanol and stirred magnetically for 1 to 3 hours. The whole thing was then filtered (on filter paper) and the fiber was then pressed above this filter in order to recover a maximum of ethanolic solution. Finally, the fiber was dried in a crystallizer under a hood before being stored for further use.

[0091] The ethanol containing the volatile odorous compounds was then evaporated using a rotary evaporator. The bath temperature should not exceed 40°C and the evaporation rate should be reduced to limit the evaporation of highly volatile odorous compounds. It is important to monitor the evaporation to avoid evaporating the product to dryness. A few milliliters of extract should be left in the flask, then the remainder should be transferred to an amber pill bottle using a glass pipette. The steps for static VOC extraction using kapok fiber are presented in. “Dynamic” extraction

[0092] The “dynamic” extraction was carried out using a reactor (IKA LR 1000 Basic) and is presented in the. For this, a known mass of fresh (not wet) flowers was introduced into this reactor and then the kapok fiber was inserted into a glass tube connected on one side to the reactor and on the other to the vacuum pump. Thus, with the suction created by the pump, the volatile compounds of the flowers contained in the reactor were adsorbed on the fiber. The extraction duration was 3 hours and can be repeated depending on the physical state of the flower.

[0093] The step of desorption of the odorous fiber with ethanol as well as the evaporation of the latter are the same as for “static” extraction.

[0094] The samples obtained from both extraction methods were then dried under nitrogen flow to calculate the yield, then kept cool (4°C) pending analysis.

[0095] EXAMPLE 3: Methods for the characterization of the odorant extracts obtained

[0096] Sample preparation: For gas chromatographic and olfactory analysis, the extracts were filtered with a PTFE filter (Sartorius stedium biotech, pore size: 0.20 μm, filter diameter 25 mm) before being dried under nitrogen flow. Then, they were diluted to 10% in absolute ethanol.

[0097] GC-MS analysis: Qualitative analyses of the samples obtained by gas chromatography (GC) were carried out on an Agilent 8890N system equipped with an SPB-5 capillary column and coupled to an Agilent 5977B mass spectrometer (MS). The system is completed by a Gerstel autosampler (Liq., HS, Twister desorption).

[0098] The analysis conditions are detailed below: Gas chromatography

[0099] Column: SPB-5 (L = 60 m, di = 0.32 mm, e = 0.25 μm)

[0100] Carrier gas & flow rate: helium, 0.5 mL / min

[0101] Injector type: Split / Splitless (SSL)

[0102] Injection mode: Splitless

[0103] Injector temperature: 250°C

[0104] Injected volume: 5 μL

[0105] Temperature programming: from 60°C to 250°C (at 4°C / min) with a final level of 15 min

[0106] Runtime: 62.5 min Mass spectrometry

[0107] Ionization mode: electron ionization

[0108] Ionization current: 70 eV

[0109] Mass range: 30 to 300 amu

[0110] A table of alkanes (C8 to C22) was injected under the same conditions in order to calculate the Relative Retention Indices (RRI) of each compound. The RRI was calculated according to the following equation defined in temperature programming:

[0111]

[0112] With :

[0113] X: compound to be identified

[0114] C: hydrocarbon

[0115] n and n+1: number of carbon atoms of the two paraffins which surround compound X

[0116] t(X): retention time of compound X

[0117] t(C n ) and t(C n+1 ): retention time of the two paraffins surrounding compound X

[0118] In order to identify the molecules present in the extracts, two parameters were taken into account. These are the mass spectra and the calculated retention indices (IRR) of each compound. These were compared with those of the Nist02 and Wiley7n databases and the literature (Adams, 2017). The identification was validated if the experimental IRR was close to that of the databases and if the mass spectra were identical.

[0119] The contents (in percentage) of each molecule were obtained with the mass spectrometer (MS). The entire chromatogram is integrated by reprocessing software. Thus, the contents are calculated by calculating the ratio (in %) between the peak area of ​​the molecule of interest and the total area of ​​the chromatogram.

[0120] GC-O / MS analysis: The olfactory analysis of the samples obtained was carried out on a Perkin Elmer GC system coupled in series to a SQ 8T Single Quadrupole MS mass spectrometer and a SNFR Olfactometry Port GC olfactometer. The GC oven was equipped with an Elite-5 MS capillary column. The volatile compounds were identified by comparing their mass spectra with the Nist20 database and by comparing the olfactory descriptors obtained during the analysis with those from the reference website “The Good Scents company” for a given molecule.

[0121] During the GC-O analysis, olfactory intensities were also recorded (light, medium, strong, very strong). Olfactory characterization of extracts

[0122] Olfactory characterization is a crucial step in the development of perfumes or cosmetic products. It consists of assigning olfactory descriptors and then evaluating them.

[0123] In this case, the extracts obtained with the two capture techniques were evaluated by an independent perfumer from Grasse and by two research engineers (specially trained for this purpose). The olfactory descriptors were proposed taking into account the chemical composition of the sample and using language specific to perfumery. Then, for each descriptor, a score from 0 to 6 was assigned in order to establish radar charts for each extract (0 being an absence of olfactory impact and 6 being a strong olfactory impact).

[0124] EXAMPLE 4: Characterization of VOCs obtained by the two extraction methods, static and dynamic, for 3 different flower species

[0125] The new technique for extracting odorous VOCs, with both “static” and “dynamic” capture modes, was applied to three flowers: Canangaodorata, Micheliachampaca, and Plumeriaalba. The extraction was performed in triplicate to verify the reproducibility of the technique and validate the results. However, only the results of the analysis of a single “static” and “dynamic” extract are presented for each flower.

[0126] Study of volatile compounds from Cananga odorata flowers

[0127] The kapok extracts of Canangaodorata were obtained using two batches of flowers picked in 2022 in Sainte-Clotilde: that of January 31 was used for the static capture technique, and that of April 28 for the dynamic capture technique.

[0128] The static extraction was carried out for 3 hours and then for 17h30 with renewal of the kapok fibers. As for the dynamic extraction, it lasted twice 3 hours with also a change of the fibers between the two extractions. Then, the fibers were desorbed in ethanol for 3 hours. The GC-MS chromatograms are presented below and are followed by summary tables of the compounds identified for the two extracts (with their respective contents).

[0129] The results obtained using the two extraction methods, static and dynamic, are presented in Figures 5 and 6 respectively in the form of chromatograms.

[0130] Tables 2 and 3 below report the chemical compositions of the extracts obtained by static extraction and dynamic extraction. Table 3 compares the chemical compositions of these same extracts obtained by static extraction and dynamic extraction with an extract by solid phase microextraction (SPME) with regard to the majority compounds.

[0131] Compounds% of CG-SM areasOlfactory descriptors(The good scents & Flavor base)Kapok st.010222Kapok dyn.280422Alcohols2,3-butanediol (isomer)1,5-Fruity, creamy, smoothdiethylene glycol-0,8-Ketones3-hydroxy-2-butanone0,3-Sweet, buttery, creamy, milky, fatty(Z)-jasmone-0,5Woody, herbaceous, floral, spicy; jasmine, celery odorOxygenated monoterpeneseucalyptol-m (0,2)Fresh, herbaceous, camphoraceous; eucalyptus odorlinalolm (2,3)m (16,7)Floral, woody; citrus scentα-terpineol-1,4Woody, resinous, floral, refreshing, citrus; pine scent, lilac scentnerol-0,3Sweet, citrus; neroli scent, magnolian scentgeraniol-0,9Sweet, citrus; lemon scent, lemon zest scentgeraniol-6,9Sweet, floral, fruity, waxy, citrus; rose scentgeranial-1,1Citrus; lemon scentgeranylem acetate (0,2)10,0Sweet fruity, floral, rosy, green; apple scent, lavender scentcinnamaldehyde diethyl acetal--Spicy; cinnamon scentgeranial diethyl acetal-0,3Green, fresh, waxy, citrus;lemon zest odorSesquiterpenes hydrocarbonsα-copaene0.7-Woody, spicyβ-ylangen0.8--(E)-caryophyllene1.7-Woody, spicy, dryβ-copaene0.6-Sweet; lilac, lemon odorα-humulene0.8-Woody, sweet, slightly spicygermacrene D8.60.6Woody, mint, hay, tea, tobacco odorα-farnesene13.33.3Herbaceous, green, citrus0.2-Dry, woody; slight burning odorOxygenated sesquiterpenesgermacrene D-4-ol0.80.3-(2Z,6E)-farnesol0.4-Light, sweet, delicate, oily, slightly floral(2E,6E)-farnesyl acetate1.40.2Oily, waxyAromatic Compoundsprenyl acetate--Fruity, sweet, fresh, banana, jasmine odorp-methylanisole-0.1Pungent, sharp, sweet, floral (in dilution green-nutty note)benzyl alcohol17.78.4 + m (0.1)Light, sweet, fruity, sweetphenylacetaldehyde--Strong, floral, green; rose, hyacinth odorp-Cresol0.50.7Phenolic, animal, medicinal; narcissus, tar odor-guaiacol0.71.8Bold, floral, waxy;odor of rose, lemon (in dilution)methyl benzoatem (4.0)m (7.3)Pungent, sweet, floral, fruityphenylethyl alcohol1.50.7Floral; odor of rose, dried rosebenzene acetonitrile---benzyl acetate7.17.1Sweet, floral, fruity; odor of jasmine, gardeniaethyl benzoate0.6-Sweet, balsamic, slightly bitter, fruitycreosol0.3-Spicy, phenolic, medicinal, leathery, woody, smoky, burnt; odor of clove, vanillamethyl salicylate0.20.7Warm, sweet; odor of wintergreen2-phenylethyl acetate0.40.8Sweet, fruity, odor of rose, honey(E)-cinnamaldehyde-0.4Woody, spicy, dryp-anisic alcohol0.2-Sweet, powdery, floral; hawthorn, lilac, rose, hyacinth odor(E)-anethole0,30,4Sweet, herbaceous, aniseindole1,21,6Floral, strong, diffuse2-phenylnitroethane6,510,1Sweet, floral, warm-spicy; vanilla odor(E)-cinnamic alcohol2,91,6Sweet, floral, fresh, spicy2-methyl methoxybenzoate1,61,3Herbaceous, sweet;anise, green, currant berry odorbenzyl butanoate--Fresh, fruity, tropical; jasmine, apricot, pineapple, apple, blackberry odorLogan methyl anthranilate0,30,5Fruity, grape, wine, orange blossom, nerolieugenol0,2-Sweet, spicy, woody; clove odorp-methyl anisateem (0,5)-Sweet, anise, vanillap-anisyl acetate0,30,2Sweet, powdery, balsamic, vanilla, fruity; plum, cherry, tonka odor(E)-cinnamyl acetate5,47,5Sweet, balsamic, floral, fruity(E)-isoeugenol5,40,9Warm, spicy; clove odorprenyl benzoate1,1-Balsamic, fruity; chocolate, ylang-ylang, thecinnamaldehyde diethyl acetal-0,1Spicy; cinnamon odor(E)-isoeugenol acetate--Spicy;clove odorconiferyl alcohol0,50,2-benzyl benzoate2,81,9Sweet, balsamic with slight bitter notesbenzyl salicylate1,80,3Sweet, floral, balsamicverimol K---% total identified compounds97,598,1 Number of ni compounds85% of ni compounds2,51,9 Alcohols1,50,8st.: staticKetones0,30,5dyn.: dynamicOxygenated monoterpenes2,537,7n.i.: unidentifiedHydrocarbon sesquiterpenes26,83,9m: mixtureOxygenated sesquiterpenes2,60,6Major compound Aromatic compounds63,854,6% of compound > 4%ni2,51,9TOTAL100,0100,0;

[0132] Table 2: Chemical compositions (% DM areas) and distribution by family of the molecules identified in the “static” and “dynamic” kapok extracts of Canangaodorata - Majority compounds.

[0133] Compounds% of CG-SM areasOlfactory descriptors(The good scents & Flavor base)SPMEKapok st.010222Kapok dyn.280422linalool-m (2.3)m (16.7)Floral, woody; citrus odorgeraniol--6.9Sweet, floral, fruity, waxy, citrus; rose odorgeranylem acetate (0.6)m (0.2)10.0Sweet fruity, floral, pinkish, green; apple, lavender odor(E)-caryophyllene4,11,7-Woody, spicy, drygermacrene D28,88,60,6Woody, mint, hay, tea, tobacco odorα-farnesene30,213,33,3Herbaceous, green, citrusp-methylanisole0.4-0.1Pungent, spicy, sweet, floral (in dilution green-nutty note)benzyl alcohol0.217,78,4 + m (0.1)Light, soft, fruity, sweetmethyl benzoate1.2m (4.0)m (7.3)Pungent, sweet, floral, fruitybenzyl acetate2.97,17.1Sweet, floral, fruity; jasmine, gardenia odor2-phenylnitroethane1.86,510.1Sweet, floral, warm-spicy; vanilla odor(E)-cinnamyl acetate5,65,47,5Sweet, balsamic, floral, fruity(E)-isoeugenol0,25,40,9Warm, spicy;clove odorbenzyl benzoate7,52,81,9Sweet, balsamic with slight bitter notesbenzyl salicylate0,91,80,3Sweet, floral, balsamic% total identified compounds96,697,598,1 Number of ni compounds85% of ni compounds3,42,51,9;

[0134] Table 3: Chemical compositions (% DM areas) and distribution by family of the majority molecules in the “static” and “dynamic” kapok extracts and SPME of Canangaodorata.

[0135] This shows the distribution (in %) of the families of molecules identified in the extracts from Canangaodorata flowers depending on the extraction method applied.

[0136] DescriptorsAssociated olfactory moleculesKapok st. 010222Kapok dyn. 280422Animal fecalindole10Animal horsep-cresol, creosol, guaiacol13Hesperidic citronneral, geranial, geranial diethyl acetal02Balsamic almondcinnamic alcohol30Fruity greengeranyl acetate, benzyl acetate, benzyl alcohol31Cooling floralmethyl salicylate, methyl benzoate, ethyl benzoate33Spicy (warm)eugenol, isoeugenol, cinnamaldehyde51Floral solarbenzyl salicylate, benzyl benzoate41Dust / 21

[0137] Values ​​ranging from 0 (no impact) to 6 (very strong olfactory impact)

[0138] Table 4: Olfactory descriptors characterizing the “static” kapok extract and the “dynamic” kapok extract of Canangaodorata.

[0139] ComposedKapok st. 010222Kapok dyn. 280422Odor descriptors CG-O% of areas CG-SMPerceived intensityCG-O% of areasCG-SMPerceived intensityCG-OAlcohols 2,3-butanediol (isomer)1,5----diethylene glycol--0,8-C derived ketones furanone-intense--Caramel, sugar3-hydroxy-2-butanone0,3----(Z)-jasmone--0,5-Dried grassOxygenated monoterpenes eucalyptol--m (0.2)-Care product, fresh, citrus linoleum (2,3m)-Floral, (16) citrusα-terpineol--1,4--nerol--0,3--neral--0,9--geraniol--6,9-Floral rosegeranial--1,1--geranylem acetate (0,1)-10,0-Floral, sweet, fruitgeranial diethyl acetate-scarbons-30 α-copaene0.7----β-ylangene0.8----(E)-caryophyllene1.7----β-copaene0.6----α-humulene0.8----germacrene D8,6-0,6--α-farnesene13,3-3,3--δ-cadenene0,2----Oxygenated sesquiterpenes germacrene D-4-ol0,8-0,3--(2Z,6E)-farnesol0,4----(2E,6E)-farnesene acetate-2,1-4-compound aromatics p-methylanisole--0.1-Floral, potent, fresh, medicinal,medicine cabinet, disinfectantbenzyl alcohol17.7strong8.4 + m(0.1)-Floral, pink, honeyphenylacetaldehyde-strong--Floral, white flowers, honey, stemp-Cresol0.5very strong0.7-Burnt plastic, animal, markero-guaiacol0.7strong1.8-Spicy, warm, vanilla bean, antiseptic, round, gourmandmethyl benzoatem (4.0)-m (7.3)-Agricultural, stem green, plasticphenylethyl alcohol1.5medium0.7-Floral pinkbenzene acetonitrile-strong--Neutral, aqueous, cleaning productbenzyl acetate7.1light7.1-Candy, banana, ylang-ylang, tutti-frutti, fresh, floralethyl benzoate0.6----creosol0.3medium--Warm, fat, vanilla pod, antiseptic, spicy hotmethyl salicylate0.2-0.7--2-phenylethyl acetate0.4-0.8-Floral pink(E)-cinnamaldehyde--0.4-Biscuit, cereal, muesli, tasty, gourmet, hot, cakealcoholp-anisic0.2----(E)-anethole0.3-0.4-Aromatic, mint, basilindole1.2light1.6-Floral, white flowers, animal, jasmine2-phenylnitroethane6.5-10.1--(E)-cinnamic alcohol2.9-1,6--2-methoxybenzoate methyl 1,6-1,3--anthranilate methyl 0,3 medium 0,5-Orange flower reugenol 0,2----p-anisate methyl (0,5) medium--Honey, sweet p-anisyl acetate 0,3-0,2--(E)-cinnamyl acetate 5,4-7,5-Round, candy, like benzyl acetate (E)-isoeugenol 5,4-0,9--prenyl benzoate 1,1----cinnamaldehyde diethyl acetal 0,1--coniferyl alcohol 0,5-0,2--benzyl benzoate 2,8-1,9-Floral benzyl salicylate 1,8-0,3-Neutrient, floral Miscellaneous furanose derivative ?-intense--Bread crust, burnt, plastic% total of identified compounds97.5-98.1--Number of ni8-5 compounds--% of ni2.5-1.9 compounds--,

[0140] Table 5: Chemical compositions (% of DM areas) and intensities perceived in GC-Olfactory for the “static” and “dynamic” kapok extracts of Canangaodorata - Olfactory impacts.

[0141] The results presented for the two kapok extracts demonstrate the effectiveness of the technique. Indeed, odorous compounds were identified in all the extracts obtained.

[0142] Tables 4 and 5 illustrate that these two extraction methods allow extracts to be obtained that are chemically and olfactorily different from those obtained by the classic SPME extraction method.

[0143] Aromatic compounds (benzyl alcohol, benzyl acetate, methyl benzoate, benzyl benzoate, etc.) are predominant and are, for the most part, found in both extracts with similar contents. The differences between the two extracts lie in the second major family: hydrocarbon sesquiterpenes (germacrene D, alpha-farnesene) for the static kapok extract and oxygenated monoterpenes (linalool, geranyl acetate) for the dynamic kapok extract.

[0144] These disparities are also perceived olfactorily. Indeed, the radar diagrams of the two extracts show that the static kapok extract has dominant “warm spicy” and “solar floral” notes while the dynamic kapok extract is less “rich” olfactorily (and Table 5). This can be explained by differences in extraction techniques, seasonality, terroir, etc.

[0145] Study of volatile compounds from Micheliachampaca flowers

[0146] The kapok extracts of Micheliachampaca were obtained using two batches of flowers: those picked on December 27, 2021 in Saint Benoît for the static capture technique, and those collected on January 5, 2022 in Bras Panon for the dynamic capture technique.

[0147] The static extraction was carried out for 3 hours and then for 17h30 with renewal of the kapok fibers. As for the dynamic extraction, it lasted twice 3 hours with also a change of the fibers between the two extractions. Then, the fibers were desorbed in ethanol for 3 hours. The GC-MS chromatograms are presented below and are followed by summary tables of the compounds identified for the two extracts (with their respective contents).

[0148] The results obtained using the two extraction methods, static and dynamic, are presented in Figures 9 and 10 respectively in the form of chromatograms.

[0149] Compounds% of CG-SM areasOlfactory descriptors(The good scents & Flavor base)Kapok st. 271221Kapok dyn. 050122C13 isoprenoids(E)-α-ionone0,6-Woody, balsamic, violet odordihydro-β-ionone0,8-Woody, fruity, violet odor(E)-β-ionone2,01,0Woody, fruity, violet odorSesquiterpenes hydrocarbons(E,E)-α-farnesene1,2-Herbaceous, citrus, juniper berry, and apple odorAromatic compoundsbenzyl alcohol1,20,5Light, soft, fruity, sweetphenylacetaldehyde-0,5Strong, floral, green, rose, hyacinth odorphenylethyl alcohol41,944,1Floral, rose odorbenzene acetonitrile6,55,1Floral, spicy, almond odor amersyn-phenylacetaldoxime3,82,3-anti-phenylacetaldoxime3,31,9-indole36,132,3Floral, strong, diffusingmethyl anthranilate1,011,8Fruity, smell of grape, orange blossom, neroli(E)-coniferyl alcohol0,5--% total of identified compounds98,899,4Number of ni compounds31% of ni compounds1,20,6C13 isoprenoids3,41,0st.: static Hydrocarbon sesquiterpenes 1,20,0 dyn. : dynamic Aromatic compounds 94,298,5 n.i. : unidentified n.i. 1,20,6 m : mixture TOTAL 100,0 100,0 Major compound % of the compound > 4%.

[0150] Table 6: Chemical compositions (% DM areas) and distribution by family of the molecules identified in the “static” and “dynamic” kapok extracts of Micheliachampaca.

[0151] This shows the distribution (in %) of the families of molecules identified in the extracts from the flowers of Michelia champaca depending on the extraction method applied.

[0152] DescriptorsAssociated olfactory moleculesKapok st. 271221Kapok dyn. 050122Animal fecalindole62Floral violetalpha, beta & dihydrobeta ionones35Hyacinthphenylacetaldehyde12Balsamic almondbenzaldehyde11Straw-dust?22Orange flowermethyl anthranilate15Balsamic powdervanillin22Floral coolingmethyl benzoate11Floral rosephenylethyl alcohol23

[0153] Values ​​ranging from 0 (no impact) to 6 (very strong olfactory impact)

[0154] Table 7: Olfactory descriptors characterizing the “static” kapok extract and the “dynamic” kapok extract of Micheliachampaca.

[0155] CompoundsKapok st. 271221Kapok dyn. 050122Olfactory Descriptors CG-O% of CG-SM AreasPerceived IntensityGC-O% of GC-SM AreasPerceived IntensityGC-OAldehydeshexanal-light-lightFruity green, cut grass, green, stemC13 isoprenoids(E)-α-ionone0.6medium-lightHoney, floraldihydro-β-ionone0.8--lightFloral(E)-β-ionone2.0-1.0lightHoney, sweet, candy, gourmand3-oxo-7,8-dihydro-α-ionone---lightFloralOxygenated monoterpenes(Z)-linalool oxide-strong--Burnt plastic, rubber(E)-linalool oxide-light--Musty, fermentalinalool-light--Floral, fresh, wet, pleasant, plasticSesquiterpenes hydrocarbons(E,E)-α-farnesene1,2---Aromatic compoundsbenzyl alcohol1,2medium0,5-Floral, very fresh, green, fruity, citrus, pleasantphenylacetaldehyde--0,5mediumFloral, honey,Murraya, rose petalp-cresol-strong-strongUrine, animal, ammoniaphenylethyl alcohol41,9very strong44,1very strongRose, floral, petalbenzene acetonitrile6,5medium5,1mediumMoist, neutral, clean, new, cold, burnt, smoky,maintenance productsyn-phenylacetaldoxime3,8-2,3--anti-phenylacetaldoxime3,3-1,9--indole36,1-32,3very strongFloral, jasmine, white flower, animal, lily of the valleymethyl tanthranilate1,0average11,8averageOrange blossom(E)-coniferyl alcohol0,5----Total % of identified compounds98,899,4Number of ni compounds31% of ni compounds1,20,6,

[0156] Compounds with olfactory impact in static and / or dynamic kapok extract (in bold).

[0157] Table 8: Chemical compositions (% of MS areas) and intensities perceived in GC-Olfactory for the “static” and “dynamic” kapok extracts of Micheliachampaca - Olfactory impacts.

[0158] Analysis of the two extracts of Michelia champaca using a new extraction technique has allowed the identification of more than 95% of their composition. The extracts consist mainly of aromatic compounds (> 90%), among which phenylethyl alcohol, benzene acetonitrile, indole and methyl anthranilate, which are raw materials widely used in perfumery, constitute the majority compounds.

[0159] Despite the differences observed in the chromatographic profiles of the two samples, the majority of compounds are identical but their concentrations remain slightly variable. However, the static extraction mode generated an extract more concentrated in compounds than the dynamic extraction mode. This disparity can be explained by the fact that the fiber is in direct contact with the flowers during static extraction.

[0160] The olfactory characterization of the two extracts reveals that both share floral notes of rose and violet (). However, there is a difference in the additional notes present in each extract. The static kapok extract has a more animalic note, which can give it a wilder appearance. In contrast, the dynamic kapok extract is dominated by an orange blossom note, which can give it a softer and more refined impression, creating unique olfactory profiles for each extract.

[0161] The GC-O analyses (Table 8) support the results of the olfactory characterization and the GC-MS. Indeed, the pink floral note perceived very intensely in both extracts is attributed to the high content of phenylethyl alcohol (> 40%) in these 2 extracts, which is confirmed by the GC-O analyses. The strong animal note in the static kapok extract is justified by the presence of a significant amount of indoles in this extract, which is also corroborated by the GC-O analyses. Similarly, the strong orange blossom note in the dynamic kapok extract is explained by the presence of a significant amount of methyl anthranilate in this extract.

[0162] Study of volatile compounds from Plumeria alba flowers

[0163] The kapok extracts of Plumeria alba were obtained using two batches of flowers from 2021: the one from December 20th from Saint-Paul was used for the static capture technique, and the one from December 14th from Sainte-Clotilde for the dynamic capture technique.

[0164] The static extraction was carried out for 3 hours and then for 17 hours with renewal of the kapok fibers. As for the dynamic extraction, it lasted twice for 3 hours with also a change of the fibers between the two extractions. Then, the fibers were desorbed in ethanol for 3 hours. The GC-MS chromatograms are presented below and are followed by summary tables of the compounds identified for the two extracts (with their respective contents).

[0165] The results obtained using the two extraction methods, static and dynamic, are presented in Figures 13 and 14 respectively in the form of chromatograms.

[0166] Compounds% of CG-SM areasOlfactory descriptors(The good scents & Flavor base)Kapok st. 211221Kapok dyn. 151221Alcoholsoctadecanol0.30.5Bland odorEstersγ-decalactone0.3-Fruity, fresh, oily, waxy, buttery, sweet; peach, coconut odorδ-decalactone1.1-Fruity, fresh, sweet, creamy; coconut, peach odorHydrocarbonsheptadecane0.2--Oxygenated monoterpenestrans-linalool oxide (furanoid)0.4-Powerful, fresh, sweet, woody, florallinalool oxide (pyranoid)1.4-Floral, freshneral-0.5Sweet; citrus, lemon, lemon peel odorgeraniol-5,3Floral, fruity, sweet; rose, citrus odorgeranial-0,6Citrus, lemon odorlinalolm (4,4) > 1,2m (4,1) > 0,6Floral, sweet, woody, green; citrus, rosewood odorOxygenated sesquiterpenes(E)-nerolidol0,22,9Floral, green, woody, waxy; citrus odordendrolasin0,2--Aromatic compoundsbenzaldehyde0,60,5Bitter almond odorbenzyl alcohol3,940,8Light, sweet, fruity, sweetphenylacetaldehyde3,0-Green, sweet, floral;Hyacinth, honey, cocoa odor-0.1Bold, floral, waxy; rose, lemon odor (in dilution)methyl benzoatem (4.4) > 3.2m (4.1) > 3.5Pungent, sweet, floral, fruityphenylethyl alcohol18.2-Floral; rose odorbenzene acetonitrile19.0--benzylem acetate (0.2) > 0.1-Sweet, floral, fruity; jasmine odorethyl benzoatem (0.2) > 0.1-Mentholic, fruity, dry, musty; wintergreen odormethyl alicylate2,01,9Warm, sweetsyn-phenylacetaldoxime16,5--anti-phenylacetaldoxime14,3--indole0,3-Floral, strong, diffuse1-nitro-2-phenylethane8,8-Sweet, floral, warm, spicy; cinnamon odor(E)-methyl cinnamate-7,3Balsamic, sweet; strawberry, cherry odorbenzyl benzoate0,415,4Sweet, balsamic, slightly bitterbenzyl salicylate-17,0Sweet, floral, balsamicgeranyl benzoate-2,3Amber;scent of rose, ylang-ylang(E)-coniferyl alcohol0.8--% total of identified compounds96.599.1Number of compounds ni111% of compounds ni3.50.9Alcohols0.30.5st.: staticEsters1,4-dyn.: dynamicHydrocarbons0.2-ni: not identifiedOxygenated monoterpenes3.07.0m: mixtureOxygenated sesquiterpenes0.42.9Major compound Aromatic compounds91.288.7% of compound > 4%ni3.50.9TOTAL100.0100.0;

[0167] Table 9: Chemical compositions (% DM areas) and distribution by family of the molecules identified in the “static” and “dynamic” kapok extracts of Plumeria alba - Major compounds.

[0168] This shows the distribution (in %) of the families of molecules identified in the extracts from Plumeria alba flowers depending on the extraction method applied.

[0169] DescriptorsAssociated olfactory moleculesKapok st. 211221Kapok dyn. 151221Green banana fruitbenzyl acetate, benzyl alcohol13Yellow fruitygamma decalactone, delta decalactone50Lemon citrus, geranial04Hyacinthphenylacetaldehyde50Balsamic almondbenzaldehyde, methyl cinnamate02Floral coolingmethyl salicylate, methyl benzoate33Solar floralbenzyl benzoate, benzyl salicylate06Pink floralphenylethyl alcohol, geraniol36

[0170] Values ​​ranging from 0 (no impact) to 6 (very strong olfactory impact)

[0171] Table 10: Olfactory descriptors characterizing the “static” kapok extract and the “dynamic” kapok extract of Plumeria alba.

[0172] CompoundsKapok st. 211221Kapok dyn. 151221Olfactory descriptors CG-O% of CG-SM areasPerceived intensityCG-O% of CG-SM areasPerceived intensityCG-OAlcoholsoctadecanol0.3-0.5--Aldehydesisovaleraldehyde derivative-light--SockEstersbutyrolactone-medium-mediumHazelnut, pyrazine, toasted, sock, gustatory, toasted almondfuranone derivative-medium-intenseCaramelpyranone derivative-medium-strongCaramelized, smoky, warmγ-decalactone0.3----δ-decalactone1.1----Hydrocarbonsheptadecane0.2----Oxygenated monoterpenestrans-linalool oxide (furanoid)0.4----linalool oxide (pyranoid)1,4----neral--0,5--geraniol--5,3lightFresh, lemongrass, green, airygeranial--0,6--linalolm (4,4) > 1,2lightm (4,1) > 0,6mediumFloral, freshOxygenated sesquiterpenes(E)-nerolidol0,2-2,9--dendrolasin0,2----Aromatic compoundsp-methylanisole--trlightAnimal, horsebenzaldehyde0,6-0,5--benzyl alcohol3,9light40,8lightFresh, moist, floralphenylacetaldehyde3,0strong--White flower, honeyguaiacol--0,1strongSpicy, warm,leathery, animalmethyl benzoatem (4,4) > 3,2lightm (4,1) > 3,5-Floral, medicated, warmphenylethyl alcohol18,2medium-lightPink floralbenzene acetonitrile19,0strong--Aqueous, neutral, burnt plastic, newbenzylem acetate (0,2) > 0,1--lightHoney, sweetethyl benzoatem (0,2) > 0,1strong ?--Neutral, clean, aqueous, sweet, clearmethyl salicylate2,0medium1,9-Floral, warm or cool, roundsyn-phenylacetaldoxime16,5----anti-phenylacetaldoxime14,3----indole0,3----1-nitro-2-phenylethane8,8----(E)-cinnamate methyl--7,3mediumHot, floralbenzyl benzoate0,4-15,4--benzyl salicylate--17,0--geranyl benzoate--2,3--(E)-coniferyl alcohol0,8----Miscellaneousbutyl lactate-light-mediumCooked, moldy, fermented vegetableTotal % of identified compounds96,3-99,1--# of ni compounds11-1--% of ni compounds3,5-0,9--,

[0173] Compounds with olfactory impact in static and / or dynamic kapok extract (in bold).

[0174] Table 11: Chemical compositions (% of DM areas) and intensities perceived in GC-Olfactory for the “static” and “dynamic” kapok extracts of Plumeria alba - Olfactory impacts.

[0175] The results presented for the two kapok extracts prove the effectiveness of the technique: odorous compounds were identified in all the extracts obtained.

[0176] Aromatic compounds (benzyl alcohol, methyl benzoate, benzyl benzoate, etc.) are predominant in both extracts but with very different contents. Indeed, the predominant compound in the dynamic kapok extract is benzyl alcohol, while for the static kapok extract it is phenylethyl alcohol which is one of the predominant compounds.

[0177] These disparities are also perceived olfactorily. Radar charts of the two extracts show that the static kapok extract has dominant “yellow fruity” and “hyacinth” notes, while the dynamic kapok extract is described as “solar floral” and “pink floral” (). This may be explained by differences in extraction techniques, seasonality, terroir, etc. Bibliographic references

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Claims

Ecological process for extracting VOCs from an odorous material using a plant fiber from the Ceibapentandra species, comprising the steps of: - Obtaining plant fiber surrounding the fruits of the Ceibapentandra species - Removing the wax present on said fiber by washing with absolute ethanol, then drying - Capturing VOCs by bringing said odorous material into contact with said plant fiber - Desorption of VOCs from said plant fiber in a bath of absolute ethanol - Filtration to obtain an ethanolic extract containing the VOCs The method of claim 1 wherein the fiber drying step is carried out in an environment free of contaminating VOCs. Method according to one of the preceding claims in which the capture step is carried out in static conditions in a non-hermetically closed container for a period of between 3 hours and 30 hours. Method according to one of the preceding claims in which the capture step is carried out under dynamic conditions in a reactor having a means for circulating air, namely that: - the odorous material is placed in the reactor tank, and the plant fiber is placed in a separate compartment, the assembly being subjected to a flow of air circulating from the odorous material to the fiber, - the duration of contact between the odorous material and the plant fiber is between 1 hour and 5 hours. Method according to one of the preceding claims, further comprising a step of evaporating the absolute ethanol at a temperature less than or equal to 40°C.

6. Method according to one of the preceding claims in which said odorous material is chosen from a plant material or an animal material.

7. Method according to claim 6 wherein said odorous material is a plant material chosen from flowers, barks, resins and leaves.

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