Direct thermal extraction turmeric

The Clianicteri/ation of Volatile and Semivolatile Components in Powdered turmeric by Direct Thermal Extraction Cas Cliromaloj>raphy—Mass Spectronictry... 

El-mass spectra were obtained for each component. Figures 7, B, 9 show the El-mass spectra for the three major components detected by direct thermal extraction GC-MS. Table III contains a list of the eight most abundant ions for the minor components in turmeric powder and their relative intensities. Figure 10 lists the structures fur the components detected. Some of these identifications are based on correlation with mass spectra in the NIST/EPA/NII ( Mass Spectra I library, I lowcver, the mass spectra for most of the components could not be found in the library and many of the structures in Figure 10 are proposed structures. For proposed structures, the identifications are ha.scd on similarities with components for which there was a good library match and by evaluation of the fragmentation patterns. 

Extraction of natural products yields complex mixtures of volatile, semi-volalile, and nonvolatile components. No one technique for obtaining mass spectral data for these components is generally applicable. Direct thermal extraction GC-M.S proved to be a valuable technique for the identification of volatile and semi-volatile components in powdered turmeric. 

Saffron, production, 66 Saffron flavor characterization using aroma extract dilution analysis aroma-active components, 74-78 detection of aroma-active component using OC-olfactometry, 67 experimental procedure, 67-68 volatile components, 68-74 Safranal, role in flavor, 66-78 Scmivolatile components in powdered turmeric, characterization using direct thermal extraction GC-MS, 80-96 Shallot, contribution of nonvolatile sulfur-containing flavor precursors to flavor, 53-63... 

R. D. Hiserodt, C.-T. Ho, and R. T. Rosen, The characterization of volatile and semivolatUe components in powdered turmeric by direct thermal extraction gas chromatography—mass spectrometry, in Spices Flavor Chemistry and Antioxidant Properties (S. J. Risch and C.-T. Ho, eds.), ACS Symposium Series 660, American Chemical Society, Washington, DC, 1997, p. 80. 

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