Electronic Nose Application for Essential Oil Tanakorn Osotchan Capability Building Unit for NanoSceince and Nanotechnology Faculty of Science, Mahidol University Rama VI Road, Bangkok
Definition An essential oil is a concentrated, hydrophobic liquid containing volatile aroma compounds from plants.hydrophobicliquidaroma compoundsplants Essential oils are also known as volatile, ethereal oils or aetherolea, or simply as the "oil of" the plant from which they were extracted, such as oil of clove. An oil is "essential" in the sense that it carries a distinctive scent, or essence, of the plantoil Essential oils are generally extracted by distillation. Other processes include expression, or solvent extraction.distillationsolvent extraction
Utilizations An essential oil is used in perfumes, cosmetics, soap and other products, for flavoring food and drink, and for scenting incense and household cleaning products.perfumescosmeticssoapflavoringincense In recent decades with the popularity of aromatherapy, this essential oil plays an importance part of the branch of alternative medicine.aromatherapyalternative medicine
Use of Essential Oil
Demand for Essential Oils (India) Year Home Demand Year Demand for export (000 tones ) Total demands (000 tones )
Indian earning Items Quantity (tones ) Values ( Rs ) Sandalwood Lemongrass Jasmine / tuberose concentrate Peppermint Eucalyptus Davana Palmorose Cedarwood Cardamon Clove oil Items Quantity (tones) Values ( Rs ) Bergamot mint Citrenella oil java Ceranium oil Japanese mint oil Linalol oil Peppermint oil Rose oil Spearmint
Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22
Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 Melaleuca alternifolia. monoterpene hydrocarbon oxygenated monoterpene
Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 Tasmanian lavender oil
Essential oils (HPLC-GC) Journal of Chromatography A, 936 (2001) 1–22
Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 Multidimensional gas chromatography (MDGC)
Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 Multidimensional gas chromatography (MDGC)
Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 GCxGCcomprehensive two-dimensional gas chromatography
Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 Vetiveria zizanioides (vetiver) oil by GC–MS
Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 vetiver
Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 vetiver
Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22
Electronic Nose Array of varieties of gas sensors Gas flow system; measure and recovery cycles Precondition of response signal; moisture & temperature Feature classification; principal component Algorithm to identify; neural network
Coffee JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2001) 14,
Coffee JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2001) 14,
Coffee JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2001) 14,
Coffee JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2001) 14,
Perfume Sensors and Actuators B 92 (2003) 222–227
Perfume Sensors and Actuators B 92 (2003) 222–227
Perfume Sensors and Actuators B 92 (2003) 222–227
Perfume Sensors and Actuators B 92 (2003) 222–227
Microencapsulated flavours by electronic nose Food Chemistry 92 (2005) 45–54 Cassia (Cinnamomum cassia), thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils Commercial modified food starches named Hi Cap 100 (derived from waxy maize), Capsul E (derived from tapioca), Encapsul 855 (tapioca dextrin, corn dextrin) and N LOK (food starch modified with corn syrup added) obtained from the National Starch&Chemical (Hamburg, Germany) were used as encapsulating agents.
Microencapsulated flavours by electronic nose Food Chemistry 92 (2005) 45–54 Hi Cap 100 (derived from waxy maize), Capsul E (derived from tapioca), Encapsul 855 (tapioca dextrin, corn dextrin), N LOK (food starch modified with corn syrup added)
Microencapsulated flavours by electronic nose Food Chemistry 92 (2005) 45–54 Hi Cap 100 (derived from waxy maize), Capsul E (derived from tapioca), Encapsul 855 (tapioca dextrin, corn dextrin), N LOK (food starch modified with corn syrup added)
Microencapsulated flavours by electronic nose Food Chemistry 92 (2005) 45–54 Hi Cap 100 (derived from waxy maize), Capsul E (derived from tapioca), Encapsul 855 (tapioca dextrin, corn dextrin), N LOK (food starch modified with corn syrup added)
Microencapsulated flavours by electronic nose Food Chemistry 92 (2005) 45–54 Hi Cap 100 (derived from waxy maize), Capsul E (derived from tapioca), Encapsul 855 (tapioca dextrin, corn dextrin), N LOK (food starch modified with corn syrup added)
Microencapsulated flavours by electronic nose Food Chemistry 92 (2005) 45–54
Coriander (Coriandrum sativum L.) Eur Food Res Technol (2007) 225:367–374
Coriander (Coriandrum sativum L.) Eur Food Res Technol (2007) 225:367–374
Coriander (Coriandrum sativum L.) Eur Food Res Technol (2007) 225:367–374
Coriander (Coriandrum sativum L.) Eur Food Res Technol (2007) 225:367–374
Coriander (Coriandrum sativum L.) Eur Food Res Technol (2007) 225:367–374
Rose Plant Physiology, December 2001, Vol. 127, pp. 1383–1389 rose (cv Fragrance Cloud) 1: 3-hexen-1-ol acetate, 2: n-hexyl acetate, 3: 2-phenylethyl alcohol, 4: citronellol, 5: 2-phenylethyl acetate, 6: citronellyl acetate, 7: neryl acetate, 8: germacrene D Arabidopsis (ecotype Colombia) fatty acid degradation products
Olive oils Geographical origin Analytica Chimica Acta 567 (2006) 202–210
Olive oils Geographical origin Analytica Chimica Acta 567 (2006) 202–210
Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50,
Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50,
Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50,
Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50,
Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50,
Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50,
Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50,
Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50,