Comparative analysis of clary sage (S. sclarea L.) oil volatiles by GC-FTIR and GC-MS

Food Chemistry

Volumn 99, Issue 2, 2006, Pages 401-407

  Cai, Jibao ^a   Lin, Ping ^b   Zhu, Xiaolan ^a   Su, Qingde ^a  

^a UNIVERSITY OF SCIENCE AND TECHNOLOGY OF CHINA   (China)

^b Huabao Edible Essence and Spice (Shanghai) Co Ltd   (China)

Author keywords

Clary sage (S. sclarea L.) oil; Gas chromatography Fourier transform infrared spectrometry; Gas chromatography mass spectrometry; Retention index

Indexed keywords

ESSENTIAL OIL;

ACCURACY; ANALYTIC METHOD; ARTICLE; BIOCHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; INFRARED SPECTROSCOPY; INTERMETHOD COMPARISON; MASS SPECTROMETRY; QUALITATIVE ANALYSIS; RELIABILITY; SALVIA;

SALVIA; SALVIA SCLAREA;

EID: 33646191415     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.041     Document Type: Article

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