{"title":"高价值沉香油的热重分析(TGA)","authors":"Prashant Kumar, Shreya Tripathi, Prasant Kumar Rout, Sunil Kumar Khare, Satyanarayan Naik","doi":"10.1002/ffj.3721","DOIUrl":null,"url":null,"abstract":"<p>Adulteration is a crucial issue being faced by essential oil and allied industries, especially for high-value essential oil such as agarwood oil. The recommended analysis in trading essential oils involves visual inspection, olfactory analysis, physico-chemical characterization and gas chromatography coupled with mass spectroscopy (GC–MS). However, some subtle high-boiler adulterants like vegetable oils and synthetic polymers go unnoticed via these analyses leading to the penetration of adulterated essential oil in the market. In the current study, the thermogravimetric analysis (TGA) and differential thermogravimetric analysis (DTGA) were utilized and suggested as a rapid, convenient and precise technique for the detection of high-boiler adulterants in essential oils using the most expensive agarwood oil as a case study. The TGA pattern of pure samples reveals single-stage volatilization (agarwood oil: 110–260°C, castor oil: 340–500°C, coconut oil: 330–450°C and polyethylene glycol-400: 260–390°C), whereas the adulterated sample exhibits two-stage volatilization in both lower- and higher-temperature zone owing to the presence of agarwood oil and high-boiler adulterant. The DTGA of pure agarwood oil shows only one point of major weight loss, whereas that of the adulterated sample shows two points of major weight loss corresponding to both oil and adulterant. Different percentages of adulterants (5%, 10%, 30% and 50%) have been quantified using TGA and DTGA with the highest accuracy. Further, the method optimization study was conducted to determine the minimum time required for adulterated sample analysis with precise accuracy. TGA can be proposed as a handy and efficient tool for the quality control analysis of essential oils.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2022-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality control analysis of high-value agarwood oil by thermogravimetric analysis (TGA)\",\"authors\":\"Prashant Kumar, Shreya Tripathi, Prasant Kumar Rout, Sunil Kumar Khare, Satyanarayan Naik\",\"doi\":\"10.1002/ffj.3721\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Adulteration is a crucial issue being faced by essential oil and allied industries, especially for high-value essential oil such as agarwood oil. The recommended analysis in trading essential oils involves visual inspection, olfactory analysis, physico-chemical characterization and gas chromatography coupled with mass spectroscopy (GC–MS). However, some subtle high-boiler adulterants like vegetable oils and synthetic polymers go unnoticed via these analyses leading to the penetration of adulterated essential oil in the market. In the current study, the thermogravimetric analysis (TGA) and differential thermogravimetric analysis (DTGA) were utilized and suggested as a rapid, convenient and precise technique for the detection of high-boiler adulterants in essential oils using the most expensive agarwood oil as a case study. The TGA pattern of pure samples reveals single-stage volatilization (agarwood oil: 110–260°C, castor oil: 340–500°C, coconut oil: 330–450°C and polyethylene glycol-400: 260–390°C), whereas the adulterated sample exhibits two-stage volatilization in both lower- and higher-temperature zone owing to the presence of agarwood oil and high-boiler adulterant. The DTGA of pure agarwood oil shows only one point of major weight loss, whereas that of the adulterated sample shows two points of major weight loss corresponding to both oil and adulterant. Different percentages of adulterants (5%, 10%, 30% and 50%) have been quantified using TGA and DTGA with the highest accuracy. Further, the method optimization study was conducted to determine the minimum time required for adulterated sample analysis with precise accuracy. TGA can be proposed as a handy and efficient tool for the quality control analysis of essential oils.</p>\",\"PeriodicalId\":170,\"journal\":{\"name\":\"Flavour and Fragrance Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2022-09-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Flavour and Fragrance Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3721\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3721","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Quality control analysis of high-value agarwood oil by thermogravimetric analysis (TGA)
Adulteration is a crucial issue being faced by essential oil and allied industries, especially for high-value essential oil such as agarwood oil. The recommended analysis in trading essential oils involves visual inspection, olfactory analysis, physico-chemical characterization and gas chromatography coupled with mass spectroscopy (GC–MS). However, some subtle high-boiler adulterants like vegetable oils and synthetic polymers go unnoticed via these analyses leading to the penetration of adulterated essential oil in the market. In the current study, the thermogravimetric analysis (TGA) and differential thermogravimetric analysis (DTGA) were utilized and suggested as a rapid, convenient and precise technique for the detection of high-boiler adulterants in essential oils using the most expensive agarwood oil as a case study. The TGA pattern of pure samples reveals single-stage volatilization (agarwood oil: 110–260°C, castor oil: 340–500°C, coconut oil: 330–450°C and polyethylene glycol-400: 260–390°C), whereas the adulterated sample exhibits two-stage volatilization in both lower- and higher-temperature zone owing to the presence of agarwood oil and high-boiler adulterant. The DTGA of pure agarwood oil shows only one point of major weight loss, whereas that of the adulterated sample shows two points of major weight loss corresponding to both oil and adulterant. Different percentages of adulterants (5%, 10%, 30% and 50%) have been quantified using TGA and DTGA with the highest accuracy. Further, the method optimization study was conducted to determine the minimum time required for adulterated sample analysis with precise accuracy. TGA can be proposed as a handy and efficient tool for the quality control analysis of essential oils.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.