electronic nose application for essential oil tanakorn osotchan capability building unit for...
TRANSCRIPT
Electronic Nose Application for Essential Oil
Tanakorn OsotchanCapability Building Unit for NanoSceince and NanotechnologyFaculty of Science, Mahidol UniversityRama VI Road, [email protected]://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