| วัตถุดิบ | GCMS และงานวิจัยอื่น ๆ ที่น่าสนใจ |
| Champaca, ดอกจำปา | “Volatiles from Michelia champaca Flower: Comparative analysis by Simultaneous Distillation-Extraction and Solid Phase Microextraction” by Disnelys Báez, Diego Morales, Jorge A. Pino https://journals.sagepub.com/doi/pdf/10.1177/1934578X1200700529 |
| Cocoa, คาเคา, โกโก้ | “Flavor Chemistry of Cocoa and Cocoa Products—An Overview” https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12180 |
| Grapefruit | “Chemical Composition, Antimicrobial, Antioxidant, and Antiproliferative Properties of Grapefruit Essential Oil Prepared by Molecular Distillation” by Weihui Deng, K. Liu https://www.semanticscholar.org/paper/Chemical-Composition%2C-Antimicrobial%2C-Antioxidant%2C-Deng-Liu/780a22dc9416973b9c79f11163d1d904b4f46a0e |
| Neroli, bitter orange flower, ดอกส้มขม | GCMS: https://www.sigmaaldrich.com/technical-documents/technical-article/analytical-chemistry/gas-chromatography/gc-analysis-of-neroli-essential-oil |
| Lotus: White Lotus, ดอกบัวขาว | “Volatile Flavor Composition of White-flowered Lotus by Solid-phase Microextraction” by Hyang-Sook Choi http://koreascience.or.kr/article/JAKO201717447648523.pdf |
| Plai, ไพล | “Chemical Composition and Physical Properties of Oil from Plai (Zingiber cassumunar Roxb.) Obtained by Hydro Distillation and Hexane Extraction” https://li01.tci-thaijo.org/index.php/anres/article/view/244818 |
| Pomelo: Citrus Maxima, ส้มโอ | “The Essential Oil from Peel and Flower of Citrus Maxima” by Napaporn Thavanapong http://sure.su.ac.th/xmlui/bitstream/id/6b73ee55-cc6e-4d0b-81f6-79b2cbc628e1/Fulltext.pdf |
| Tea: Green Tea | “Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis” https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5832268/Volatile compounds and their relative contents in green tea from different geographical regions.: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5832268/table/pone.0193393.t003 |
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