electronic nose application for essential oil tanakorn osotchan capability building unit for...

Electronic Nose Application for Essential Oil

Tanakorn OsotchanCapability Building Unit for NanoSceince and NanotechnologyFaculty of Science, Mahidol UniversityRama VI Road, Bangkoksctos@mahidol.ac.thhttp://nanotech.sc.mahidol.ac.th

DefinitionAn essential oil is a concentrated, hydrophobic liquid containing volatile aroma compounds from plants. 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 plant

Essential oils are generally extracted by distillation. Other processes include expression, or solvent 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.

In recent decades with the popularity of aromatherapy, this essential oil plays an importance part of the branch of alternative medicine.

Use of Essential Oil

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

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 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

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

GCxGC comprehensive 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 sensorsGas flow system; measure and recovery cyclesPrecondition of response signal; moisture & temperature Feature classification; principal componentAlgorithm to identify; neural network

Coffee

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

Coffee

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

Coffee

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

Coffee

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

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

Commercialmodified food starches named Hi Cap 100 (derived fromwaxy maize), Capsul E (derived from tapioca), Encapsul855 (tapioca dextrin, corn dextrin) and N LOK (foodstarch modified with corn syrup added) obtained fromthe 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 fromwaxy 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 fromwaxy 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 fromwaxy 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, 147-153

Cretan Lemon Seasonal Variation

J. Agric. Food Chem. 2002, 50, 147-153

Cretan Lemon Seasonal Variation

J. Agric. Food Chem. 2002, 50, 147-153

Cretan Lemon Seasonal Variation

J. Agric. Food Chem. 2002, 50, 147-153

Cretan Lemon Seasonal Variation

J. Agric. Food Chem. 2002, 50, 147-153

Cretan Lemon Seasonal Variation

J. Agric. Food Chem. 2002, 50, 147-153

Cretan Lemon Seasonal Variation

J. Agric. Food Chem. 2002, 50, 147-153

Cretan Lemon Seasonal Variation

J. Agric. Food Chem. 2002, 50, 147-153