Volatile oil content

Mule deer, Odocoikus hmionus hemionus, prefer juniper (Juniperus spp.) that contains lower amounts of volatile oils (i.e. oxygenated monoterpenes). Of three species tested, alligator juniper (J. deppeana) had the lowest level of volatile oils and was preferred, while Utah juniper (j. osteosperma) and Rocky Mountain juniper (J. scopulorum) ranked higher in volatile oil content and lower in preference by deer (Schwartz etal, 1980). 

Total Oil. When compared to the other encapsulation processes, the spray dried products contained the highest amounts of volatile oil. Spray drying typically yields product with volatile oil contents ranging from 15-20% w/w. The extrusion products,... 

Reg and SF Duraromes, contained volatile oil contents in the range of 8-10% w/w which was expected with this process (14). 

The beta-cyclodextrin complex had a lower volatile oil content than a previously reported value of 9.2% w/w (21). 

Jamaica ginger is light in colour. The odour is aromatic, agreeable, pungent and spicy. The taste is aromatic, pungent, and with a volatile oil content of 1.0% vol/wt. 

African ginger, primarily from Sierra Leone, is mainly used in meat-seasonings and has an average volatile oil content of 1.6%. 

Volatile oil is the principal aroma-giving compound in the large cardamom. Steam distillation of the crushed seeds gives a dark brown oil (2.5%) with a cineol-like aroma. The highest volatile oil content was recorded as 3.3 2 % in the Golsey Dwarf variety, whereas the lowest was 1.95% in the White Ramna variety (Gupta, 1986). Cineole contributes to pungency, while terpinyl acetate contributes towards the pleasant aroma (Karibasappa, 1987). Karibasappa also reported that the... 

The crude fibre content of unpeeled ginger may be as high as 10% (on a dry weight basis), but in commercial dried gingers it is usually in the range of 1.5-6%. The volatile oil content of commercial dried gingers has been reported to be 0.5-4.4% but, for the major types, the range is usually 1-3%. 

Although several workers have monitored the changes in the volatile oil content of fresh ginger as the rhizome matures, there are not many reports of similar studies concerned with the possible changes in oil composition during maturation. 

In addition to intrinsic differences between cultivars in their fruit yield and volatile oil content, these properties are also influenced... 

One of the most important influences is the site location or, more precisely, the latitude of cultivation. It has been noted for some time that in the northern hemisphere there is a marked trend for volatile oil contents to increase as one progresses from south to north. Even in the extremely cold and short growing seasons in Norway and Siberia, exceptionally good volatile oil contents, superior to those of many areas in central and southern Europe, have been reported (Gil et al., 2002). 

The climatic and weather conditions during growth are regarded as more important than the nature of the soil with regard to the volatile oil content. Reports indicate that the best oil yields are obtainable in cool, rather wet summers (Purseglove et al., 1981). The combined application of fertilizers N80, S12 and Zn2.5 yielded 1% essential oil content compared with 0.7% without nutrient application (Manure et al., 2000). 

The volatile oil content of the fruit reaches maximum while it is still unripe and during ripening it diminishes owing to a collapse of the peripheral volatile oil canals. However, since the volatile oil present in the peripheral canals imparts a rather fetid, bedbug-like odour to the fruit, harvesting is delayed until the fruit has ripened and the characteristic, sweet odour of the spice has developed. 

Abou Aly, H.E. and Comaa, A.O. (2002) Influence of combined inoculation with diazotrophs and phosphate solubilizers on growth, yield and volatile oil content of coriander plants (Coriandrum sativum L.). Bulletin of Faculty of Agriculture, Cairo University 53 (1), 93-113. 

Saxena et al. (2004) established the quality standards of whole ajowan and ajowan powder. The whole and powdered forms of ajowan (dried fruits) being sold in Indian markets have been evaluated. The moisture content, organic extraneous matter, inorganic extraneous matter, damaged/ shrivelled/immature seeds and volatile oil content of whole ajowan and the moisture, total ash, acid-insoluble ash, non-volatile ether extract, crude fibre and volatile oil content of powdered ajowan are used as quality parameters. Agmark grade specifications of ajowan seed are given in Table 16.4. 

ISO 2825, Spices and condiments -preparation of a ground sample for analysis. ISO 6571, Spices, condiments and herbs -determination of volatile oil content. 

Hiremath, S.M., Madalageri, B.B. and Basarkar, P.W. (1 997) Variation for volatile oil content in curry leaf cultivars. Karnataka Journal of Agricultural Science 1 0, 91 3-91 5. 

Tables 24.3 and 24.4 describe the physical and chemical specifications for whole bay leaves and ground leaves. The minimum volatile oil content required for whole leaves is 1.5% and 1.0% for ground leaves.

Oleoresin Pimenta Berries Obtained by the solvent extraction of the dried fruit of Pimenta officinalis Lindl (Fam Myrtaceae) as a brown-green to dark green liquid. Oleoresin Rosemary Obtained by the solvent extraction of the dried leaves of Rosmarinus officinalis L. (Fam. Labiatae). It is a thick, green paste that can be diluted with food-grade water- or oil-dispersible solvents. It may have a reduced chlorophyll content. The volatile oil content varies depending on its intended effect from a highly camphoraceous note to a subtle herbal note. 

Identification The volatile oil distilled from an oleoresin is similar in its physical and chemical properties, including its infrared spectrum, to that distilled from the spice of the same origin. To obtain the volatile oil from the oleoresin, proceed as directed under Volatile Oil Content, Appendix VHI. Residual Solvent Chlorinated Hydrocarbons (total) Not more than 0.003% Acetone Not more than 0.003% Isopropanol Not more than 0.003% Methanol Not more than 0.005% Hexane Not more than 0.0025%. 

Oleoresin Angelica Seed Volatile Oil Content Between 2 mL and 7 mL/100 g. 

Oleoresin Black Pepper Pipeline Content (Appendix VIII) Not less than 36% Volatile Oil Content Between 15 mL and 35 mL/100 g. 

Oleoresin Capsicum Scoville Heat Units (Appendix VIII) Between 100,000 and 2,000,000, as specified on the label. Oleoresin Caraway Volatile Oil Content Between 10 mL and 20 mL/100 g. 

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