Total Volatile Oils Test

Method Description

The determination of volatile oils in plant and food materials utilizes steam distillation, a widely adopted method. Finely ground samples are subjected to steam, causing the release of volatile compounds, including essential oils. The vaporized mixture is then condensed, yielding a liquid phase containing the essential oils. Separation of the oil phase from water occurs, and the volatile oils are collected. Quantification of terpenes is then achieved through GC-MS-HS. This method is crucial for assessing the aromatic and flavor profiles of plants and foods, contributing valuable information to industries such as food processing and essential oil production.