Analysis of Spices for Steam Volatile Oils using EQTA Near Infrared Methodology
Analysis of Spices for Steam Volatile Oils using EQTA (Eurofins Quality Trait Analysis) Near Infrared Methodology
Steam volatile oil is an important property of spices. The volatile components present in spices contribute to the aroma and flavor of the spice. Spice oils are commonly extracted by water solvent methods (ie, steam distillation). Spice oils are used in many industries such as food and beverage, pharmaceutical, chemical and aromatherapy. The demand of spice oils is increasing significantly in developing countries, primarily due to the fast food and snack industries.
This paper describes a fast, accurate, and simple technique for analysis of spices using Fourier Transform Near Infrared (FT-NIR) technology.
This paper covers:
- Extraction of Steam Volatile Oils (SVO) in Spices
- How are spices traditionally analzyed for SVO?
- EQTA NIR Approach to Volatile Oil Analysis
