Analysis and evaluation of essential oil components of cinnamon barks using GC-MS and FTIR spectroscopy

Industrial Crops and Products

Volumn 41, Issue 1, 2013, Pages 269-278

  Li, Yan Qun ^a   Kong, De Xin ^d   Wu, Hong ^a,b,c  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm   (China)

^c State Key Laboratory for Conservation and Utilization of Subtropical Agro bioresources   (China)

^d GUANGXI INSTITUTE OF BOTANY   (China)

Author keywords

Chemometrics; Cinnamon bark; Essential oils; FTIR; GC MS; Quality evaluation

Indexed keywords

CHEMOMETRICS; CINNAMON BARK; FTIR; GC-MS; QUALITY EVALUATION;

ALDEHYDES; CLUSTER ANALYSIS; ESSENTIAL OILS; FOOD PRESERVATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HIERARCHICAL SYSTEMS; PARAFFINS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

QUALITY CONTROL;

BARK; CLUSTER ANALYSIS; ESSENTIAL OIL; FACTOR ANALYSIS; FTIR SPECTROSCOPY; GAS CHROMATOGRAPHY; GEOGRAPHICAL DISTRIBUTION; MASS SPECTROMETRY; MEDICINAL PLANT; MEDICINE; PHYTOCHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; SPICE; VOLATILE SUBSTANCE;

CINNAMOMUM; CINNAMOMUM AROMATICUM; CINNAMOMUM VERUM;

EID: 84861475394     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.04.056     Document Type: Article

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