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GAS CHROMATOGRAPHIC CHARACTERIZATION OF OREGANO AND OTHER SELECTED SPICES OF THE LABIATE FAMILY
Author(s) -
RHYU HAN Y.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb06442.x
Subject(s) - chemistry , linear discriminant analysis , composition (language) , chromatography , mathematics , statistics , philosophy , linguistics
ABSTRACT The Labiate family includes many common spices, some so similar that differentiation can be difficult. Available literature on the individual spices does not take into consideration the lot‐to‐lot variances and does not aid much in differentiation. All major Labiate spices procured from various areas during 1971–1978 were ground and steam‐distilled in the laboratory. Gas chromatographic profiles show no differences in qualitative composition of monoterpenes but only in their quantitative distribution. Correlation and multiple correlation coefficients suggest further similar chemistry of compound formation throughout the Labiate family during the life cycle of the plant. Differentiation between Greek and Mexican oregano is demonstrated by the use of linear discriminant function.