| dc.contributor.author |
Daferera, D |
en |
| dc.contributor.author |
Pappas, C |
en |
| dc.contributor.author |
Tarantilis, PA |
en |
| dc.contributor.author |
Polissiou, M |
en |
| dc.date.accessioned |
2014-06-06T06:44:52Z |
|
| dc.date.available |
2014-06-06T06:44:52Z |
|
| dc.date.issued |
2002 |
en |
| dc.identifier.issn |
0308-8146 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2115 |
|
| dc.subject |
alpha-pinene |
en |
| dc.subject |
beta-myrcene |
en |
| dc.subject |
determination |
en |
| dc.subject |
FT-Raman |
en |
| dc.subject.classification |
Chemistry, Applied |
en |
| dc.subject.classification |
Food Science & Technology |
en |
| dc.subject.classification |
Nutrition & Dietetics |
en |
| dc.title |
Quantitative analysis of alpha-pinene and beta-myrcene in mastic gum oil using FT-Raman spectroscopy |
en |
| heal.type |
journalArticle |
en |
| heal.language |
English |
en |
| heal.publicationDate |
2002 |
en |
| heal.abstract |
alpha-Pinene and beta-myrcene are compounds that are contained in mastic gum in high concentrations. The beta-myrcene percentage determines the marketability of mastic gums. The chemical composition of mastic gum oil of a representative resin quality was evaluated by gas chromatography-mass spectrometry (GC-MS) technique. FT-Raman spectroscopy, based on band intensity measurements, was used for the determination of alpha-pinene and beta-myrcene content in mastic gum. Bands at 1658 and 1633 cm(-1) were used for the calibration of alpha-pinene and beta-myrcene, respectively. Calibration curves were linear (correlation coefficient for alpha-pinene was 0.992 and 0.997 for beta-myrcene) in the range 30-80 and 3-45%, respectively. Normalization of calibration curves, against the 802 cm(-1) cyclohexane band, minimized the effect of laser beam power fluctuations. The proposed method is rapid and simple. Accordingly, mastic gum oils from Chios island (Greece) contained 38.1-69.5% alpha-pinene and 4.5-57.9% beta-myrcene. (C) 2002 Elsevier Science Ltd. All rights reserved. |
en |
| heal.publisher |
ELSEVIER SCI LTD |
en |
| heal.journalName |
FOOD CHEMISTRY |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
77 |
en |
| dc.identifier.isi |
ISI:000176619500016 |
en |
| dc.identifier.spage |
511 |
en |
| dc.identifier.epage |
515 |
en |