| dc.contributor.author |
Daferera, D |
en |
| dc.contributor.author |
Pappas, C |
en |
| dc.contributor.author |
Tarantilis, P |
en |
| dc.contributor.author |
Polissiou, M |
en |
| dc.date.accessioned |
2014-06-06T06:44:56Z |
|
| dc.date.available |
2014-06-06T06:44:56Z |
|
| dc.date.issued |
2002 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0308-8146(01)00382-X |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2167 |
|
| dc.subject |
Chemical Composition |
en |
| dc.subject |
Correlation Coefficient |
en |
| dc.subject |
Gas Chromatography Mass Spectrometry |
en |
| dc.subject |
Quantitative Analysis |
en |
| dc.subject |
Raman Spectroscopy |
en |
| dc.subject |
High Concentrate |
en |
| dc.subject |
Intensity Measure |
en |
| dc.title |
Quantitative analysis of α-pinene and β-myrcene in mastic gum oil using FT-Raman spectroscopy |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0308-8146(01)00382-X |
en |
| heal.publicationDate |
2002 |
en |
| heal.abstract |
α-Pinene and β-myrcene are compounds that are contained in mastic gum in high concentrations. The β-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 α-pinene and β-myrcene content |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.doi |
10.1016/S0308-8146(01)00382-X |
en |