| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540962 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Volatile and viscous essential oils viz. sandalwood oil is classified based on qualitative differences by NIR spectroscopy. ⺠The techniques are applied to classify sandal oils from same species (chemotypes) but different geographical origin. ⺠The % level of adulterants due to underdeveloped and poor distillation methods in quality oil is detected and quantified.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Saji Kuriakose, Hubert Joe,