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This AlchePharma Essential Oil has gone through rigorous quality control testing through the following Methods ( Organoleptic, GC-MS, FTIR ) in order to bring you an essential oil of the utmost quality.
Ingredients: 100% pure certified organic orange oil
Extraction: Cold Pressed from the peel
Country of origin: USA
Aroma: Fresh, sweet citrus
Properties: Refreshing, uplifting, calming
Organic: Certified Organic by the New Mexico Department of Agriculture
Gas chromatography-mass spectrometry (GC-MS) is an important technique for qualitative and quantitative analysis of food contaminants and residues. It is fast and sensitive, provides a high peak capacity, and allows the determination of thermally stable and volatile compounds.
Fourier Transform Infrared Spectroscopy, also known as FTIR Analysis or FTIR Spectroscopy, is an analytical technique used to identify organic, polymeric, and, in some cases, inorganic materials. The FTIR analysis method uses infrared light to scan test samples and observe chemical properties.
FTIR analysis is used to:
- Identify and characterize unknown materials (e.g., films, solids, powders, or liquids)
- Identify contamination on or in a material (e.g., particles, fibers, powders, or liquids)
- Identify additives after extraction from a polymer matrix
- Identify oxidation, decomposition, or uncured monomers in failure analysis investigations
Organoleptic properties are the aspects of food, water, or other substances that an individual experiences via the senses—including taste, sight, smell, and touch.
Sensory evaluation is an invaluable tool for Quality Control as well as Research and Development. Customers perceive product quality with their senses, and as a result, organoleptic evaluations are an essential component of any Quality Control evaluations.
The aim of sensory testing is to describe the product. Distinguishing two or more products: are there any differences between the quality, its magnitude, and direction. Performing: the expert or the consumer. So the enjoyment is the sum of the organoleptic characteristics