Gas Chromatographic Aroma Analysis of Sage Oil
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Knowing the odor active components present among other odorless chemicals in certain substances is valuable information for food production companies. Learning which components contribute to a certain smell provides information about how to produce a particular smell by combining certain components. For example, if a certain smell is desired in a product, detailed chemical information about exactly what causes that smell could be used to create the desired smell in the product in the most effective manner. Another way this data could be used is to remove unwanted odors from a certain compound. If an unwanted smell is present in a particular product which makes the product undesirable and the odorous components ofthat smell are known, removing these odorous components by an extraction procedure would help make the product marketable. The search for ways to improve food production is an ongoing process. Just as it has intrigued past generations, it will continue to do so in the future. The corollary offood research that this paper deals with is understanding the odor emitted by spice plants. In order to do this, the odorous components from the essential oil ofthese plants must be understood.