Critical Review of Methods for Analysis of Oleoresins
Abstract Oleoresins represent a type of flavoring material that is being used in ever increasing quantities. On the other hand, it is a poorly defined group of products, and the majority of analytical methods used in characterizing them, such as volatile oil by steam distillation, refractive index, optical rotation, are relatively meaningless; additionally, some of the specific component analyses, such as “heat” and capsicum (organoleptic), piperine (calculated from analysis of nitrogen) in pepper, curciimin (color value) of the paprika, are inadequate in their precision and accuracy. Deficiencies of these methods are discussed, and the value of newer instrumental methods of analyses, such as infrared, visible, and ultraviolet spectrometry, gas chromatography, and thinlayer chromatography, are illustrated.