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Turmeric quality mainly depends on Curcumin which not only imparts yellow color of turmeric but also the principal Curcuminod of turmeric. Chemicals with yellow colors e.g. Metanil yellow are often mixed to turmeric powder for achieving the attractive yellow color without much change in taste. Consumption of adulterant can cause health hazards. The detection of unwanted mixing of adulterant with food...
The extract of Jasmine called concrete is an important floricultural export commodity of India. The major quality attribute of both jasmine and concrete is fragrance. The fragrance profile of jasmine flower has been studied using a custom built handheld e-Nose (HEN). Three species of jasmine, J. Sambac, J. Grandiflorum, and J. Auriculatum were applied to e-Nose one by one. The principal component...
Near Infrared (NIR) spectroscopy combined with chemometrics technique has become a strongest tool for qualitative as well as quantitative assessment in food industry. In this paper, NIR spectroscopy technique is used to discriminate different turmeric brands available at the local market along with a homemade turmeric powder sample. NIR spectroscopic data of turmeric were subjected to different data...
With the advent of electronic nose and electronic tongue, instrumental quality estimation of black tea has become possible. Electronic nose detects tea samples on the basis of aroma and taste can be detected by electronic tongue. But to develop human like quality judgment system, both the sensor responses must be considered. The objective of this work is to find optimized dataset by combining the...
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