1. Electronic Nose Application for Essential Oil Tanakorn Osotchan Capability Building Unit for NanoSceince and Nanotechnology Faculty of Science, Mahidol University Rama VI Road, Bangkok sctos@mahidol.ac.th http://nanotech.sc.mahidol.ac.th

2. 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

3. 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

4. Use of Essential Oil

5. Demand for Essential Oils (India) Year Home Demand 1993-94 1994-95 1995-96 1996-97 1997-98 10.1 11 12.1 13.3 14.5 Year Demand for export (000 tones ) Total demands (000 tones ) 93-94 94-95 95-96 96-97 97-98 1.2 1.6 2 2.6 3.4 11.3 12.4 14.1 15.9 17.9

6. Indian earning Items Quantity (tones ) Values ( Rs ) Sandalwood Lemongrass Jasmine / tuberose concentrate Peppermint Eucalyptus Davana Palmorose Cedarwood Cardamon Clove oil 15 185 - 73 17.5 0276 0.295 0.677 - 57.10 53.50 24.40 22.30 2.40 1.90 0.09 4.411 0426 Items Quantity (tones) Values ( Rs ) Bergamot mint Citrenella oil java Ceranium oil Japanese mint oil Linalol oil Peppermint oil Rose oil Spearmint 20 600 30 2500 50 40 0.01 80 30 800 300 4500 120 100 10 240

7. Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22

8. Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 Melaleuca alternifolia. monoterpene hydrocarbon oxygenated monoterpene

9. Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 Tasmanian lavender oil

10. Essential oils (HPLC-GC) Journal of Chromatography A, 936 (2001) 1–22

11. Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 Multidimensional gas chromatography (MDGC)

12. Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 Multidimensional gas chromatography (MDGC)

13. Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 GCxGCcomprehensive two-dimensional gas chromatography

14. Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 Vetiveria zizanioides (vetiver) oil by GC–MS

15. Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 vetiver

16. Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22 vetiver

17. Essential oils (GC) Journal of Chromatography A, 936 (2001) 1–22

18. 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

19. Coffee JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2001) 14, 513-522

20. Coffee JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2001) 14, 513-522

21. Coffee JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2001) 14, 513-522

22. Coffee JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2001) 14, 513-522

23. Perfume Sensors and Actuators B 92 (2003) 222–227

24. Perfume Sensors and Actuators B 92 (2003) 222–227

25. Perfume Sensors and Actuators B 92 (2003) 222–227

26. Perfume Sensors and Actuators B 92 (2003) 222–227

27. 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.

28. 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)

29. 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)

30. 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)

31. 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)

32. Microencapsulated flavours by electronic nose Food Chemistry 92 (2005) 45–54

33. Coriander (Coriandrum sativum L.) Eur Food Res Technol (2007) 225:367–374

34. Coriander (Coriandrum sativum L.) Eur Food Res Technol (2007) 225:367–374

35. Coriander (Coriandrum sativum L.) Eur Food Res Technol (2007) 225:367–374

36. Coriander (Coriandrum sativum L.) Eur Food Res Technol (2007) 225:367–374

37. Coriander (Coriandrum sativum L.) Eur Food Res Technol (2007) 225:367–374

38. 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

39. Olive oils Geographical origin Analytica Chimica Acta 567 (2006) 202–210

40. Olive oils Geographical origin Analytica Chimica Acta 567 (2006) 202–210

41. Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50, 147-153

42. Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50, 147-153

43. Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50, 147-153

44. Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50, 147-153

45. Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50, 147-153

46. Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50, 147-153

47. Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50, 147-153

48. Cretan Lemon Seasonal Variation J. Agric. Food Chem. 2002, 50, 147-153