bluuebunny/crossref_metadata_2025_split huggingface dataset:
Light‐induced transformation of asarone
Authors: Lander V. , Schreier P. 
Published: November 2006

AbstractThe stability of α‐ (1) and β‐asarone (2) in ethanolic solutions (30 %; 100 %; pH 7; pH3) was studied under daylight conditions over a period of six months. After rapid initial light‐induced isomerization of 1 to 2, a number of (i) oxidation products, i.e. 2,4,5‐trimethoxybenzaldehyde (4); l‐(2,4,5‐trimethoxyphenyl) propan‐2‐one (5); 2,4,5‐trimethoxypropiophenone (6); and (ii) addition products, i.e. l‐ethoxy‐l‐(2,4,5‐trimethoxyphenyl) propane (3); (1R, 2R; 1S, 2S)‐l‐ethoxy‐l‐(2,4,5‐trimethoxyphenyl) propan‐2‐ol (7A); (1R, 2S; 1S, 2R)‐l‐ethoxy‐l‐(2,4,5‐trimethoxy‐phenyl propan‐2‐ol (7B); (1R, 2R; 1S, 2S)‐l‐(2,4,5‐trimethoxyphenyl) propan‐1, 2‐diol (8A); (1R, 2S; 1S 2R)‐1‐(2,4,5‐trimethoxyphenyl) propan‐1,2‐diol (8B); as well as (iii) the dimers l‐(2′,4′,5′‐trimethoxyphenyl)‐2‐methyl‐3‐(2,4,5‐trimethoxyphenyl)‐lE‐pentene (9) and l‐(2′,4′,5′‐trimethoxyphenyl)‐2‐methyl‐3‐ethyl‐lα, 2β, 3α (H)‐4,6,7‐trimethoxyindane (13) were detected after extractive sample preparation. In addition, three dimers, l‐(2′,4′,5′‐trimethoxyphenyl)‐2‐methyl‐3(2,4,5‐trimethoxyphenyl)‐penta‐1E, 4‐diene (10); 1 ‐(2′,4′,5′‐trimethoxyphenyl)‐2‐(2,4,5‐trimethoxyphenyl)‐3,4‐dimethylcyclobutane (11) and l‐(2′,4′,5′‐trimethoxyphenyl)‐2‐rnethyl‐3‐(2,4,5‐trimethoxyphenyl) prop‐l‐en‐3‐one (12) were tentatively identified. Identifications were carried out by capillary gas chromatography (HRGC) and on‐line HRGC techniques, i.e. HRGC‐mass spectrometry (HRGC‐MS) and HRGC‐Fourier transform infrared spectroscopy (HRGC‐FTIR) as well as 1H‐NMR spectroscopy.
Ziziphora tenuior L., a new source of pulegone
Authors: Sezik E. , Tümen G. , Başer K. H. C. 
Published: November 2006

AbstractThe volatile constituents of Ziziphora tenuior L. (Lamiaceae), from two different regions of Turkey, were studied for the first time. Twenty‐six compounds, out of the 33 detected were identified by means of capillary GC and GC—MS. The identified components represent about 99.4% and 98.8% of the samples. The major constituent found was pulegone (87.1 % and 86.3 % of the samples).
Estimation of the 1,8‐cineole yield of Eucalyptus camaldulensis Dehnh. Leaves by multiple internal reflectance infrared spectroscopy
Authors: Gibson Ann , Doran J. C. , Bogsanyi D. 
Published: November 2006

AbstractPeaks characteristic of 1,8‐cineole consistently appeared in spectra obtained by multiple internal reflectance spectroscopy (MIR) from the surfaces of 1,8‐cineole‐rich Eucalyptus camaldulensis Dehnh. leaves. The absorbances derived from the peaks at wave numbers of 1050 and 1078 cm−1 were well correlated (r2 = 0.87 and 0.91 respectively) with the 1,8‐cineole yield of leaves from trees in the field known to have high, medium and low yields of this compound. Absorbances at these wave numbers were not recorded in spectra from a contrasting cineole‐poor chemotype of high sesquiterpene content. The wave pattern of this chemotype was readily distinguishable from the pattern of the regular, 1,8‐cineole‐rich phenotype. Multiple internal reflectance spectroscopy may be useful for field‐testing eucalypts for their potential 1,8‐cineole production.
Chemical composition of essential oil of Calendula officinalis L. (pot marigold)
Authors: Chalchat J. C. , Garry R. Ph. , Michet A. 
Published: November 2006

AbstractThe essential oil of Calendula officinalis L. was obtained in low yield (0.3 %) by steam distillation with cohobation from flowers and whole plants. Sixty‐six components were identified by GC‐MS, mainly sesquiterpene alcohols: α‐cadinol was the main constituent (about 25%). The essential oil from the whole plant differed from that of the flowers by the presence of monoterpene hydrocarbons in addition to the alcohols.
Volatile components of ginger flowers (Hedychium coronarium koenig)
Authors: Omata Akihiko , Yomogida Katsuyuki , Teshima Yo , Nakamura Shoji , Hashimoto Seiji , Arai Toshiyuki , Furukawa Kiyoshi 
Published: November 2006

AbstractVolatile components of the ginger flower (Hedychium coronarium Koenig) were concentrated by solvent extraction and further simultaneous distillation and extraction (SDE). The essential oil was fractionated by column chromatography and analysed with GC and GC‐MS, and 131 compounds were identified. The ginger flower has a diffusive, sweet, spicy and floral scent and linalol, methyl jasmonate, eugenols, cis‐jasmone, β‐ionone and lactones were found to make a major contribution to the odour of this flower.
Volatile constituents of Psidium Guajava l. (guava) fruits
Authors: Ekundayo O. , Ajani F. , Seppänen‐Laakso T. , Laakso I. 
Published: November 2006

AbstractThe chemical composition of the volatile oil of guava fruits from trees grown in Nigeria was investigated by gas chromatography (GC) and gas chromatography‐mass spectrometry (GC‐MS). A total of 25 compounds accounting for 80% of the oil were identified. Free fatty acids (mainly lauric and myristic acids) were the most abundant group of constituents (34 %). Large amounts of β‐caryophyllene and oxygen‐containing sesquiterpenes (25 %) were also typical for Nigerian guava. Caryophylladienols are reported as guava volatiles for the first time.
Composition of the essential oil of Schinus latifolius engl.
Authors: Barroso José G. , Pedro Luis G. , Pais M. Salomé S. , Scheffer Johannes J. C. 
Published: November 2006

AbstractThe essential oil isolated by hydrodistillation from leaves of Schinus latifolius Engl. was analysed by GC and GC‐ MS. Forty‐eight components of the oil were identified with certainty; they represented 96% of the oil which contained mainly monoterpenes; β‐pinene (35%), sabinene (24%) and α‐pinene (21%) being the major constituents. Sesquiterpenes, which were all found in a concentration lower than 1%, constituted 6.5% of the oil; the oxygen‐containing components of these, all alcohols, amounted to 4.8%. Phytochemical studies on the oil have not been reported previously.
Volatile flavour components from ripening and mature garlic bulbs
Authors: Mazza Giacomo , Ciaravolo Stefano , Chiricosta Giuseppina , Celli Silvia 
Published: November 2006

AbstractThe volatile components of crushed fresh garlic (Allium sativum L.) of Mediterranean origin were analysed and identified by both capillary gas chromatography (GC) and combined gas chromatography‐mass spectrometry (GC‐MS). 53 volatile compounds were detected and 22 of them were identified in methanolic and water extracts.Three new sulphur compounds, methyl‐(Z)‐prop‐1‐enyl disulphide (8), allyl (Z)‐prop‐l‐enyl disulphide (19) and allyl (E)‐prop‐1‐enyl disulphide (22), were tentatively identified for the first time as components of garlic.Differences between fresh garlic bulblets in an early stage of development and fully mature garlic bulbs were pointed out.The main sulphur compounds in both methanolic and water extracts were diallyl disulphide (21), 3‐vinyl‐4H‐1,2‐dithiin (31), 2‐vinyl‐4H‐1,3‐dithiin (38), allyl (E)‐prop‐1‐enyl disulphide (22), allyl methyl disulphide (10), allyl methyl trisulphide (25) and diallyl trisulphide (36).The methanolic extract, in comparison with the water extract, shows higher amounts of two important compounds, 3‐vinyl‐4H‐1,2‐dithiin (31), and 2‐vinyl‐4H‐1,3‐dithiin (38), which exhibit antithrombotic activity.
On the extraction of salvia sclarea L
Authors: Balinova‐Tsvetkova A. , Tsankova P. 
Published: November 2006

AbstractThe influence of the stage of inflorescence development, the duration and number of extractions and the temperature of the process were established for the extraction of fresh plants of clary sage (Salvia sclarea L.). Petroleum ether was used as a solvent. It was found out that the inflorescence development influenced the content of the extractable substances more than the quantity of the main component–sclareol–in this concrete. The basic amount of concrete was obtained during the first extraction. The clary sage had to be extracted not more than two or three times, because undesirable changes occurred in the composition thereafter–the quantity of sclareol and linalyl acetate decreased and the paraffins in the concrete increased for each further extraction. The temperature of the process and the duration of the extraction were not decisive factors for the yield of the concrete.
Identification of C13‐norisoprenoid flavour precursors in starfruit (Averrhoa carambola L.)
Authors: Herderich Markus , Neubert Charlotte , Winterhalter Peter , Schreier Peter , Skouroumounis George K. 
Published: November 2006

AbstractHRGC and HRGC‐MS identifications of glycosidically bound constituents from starfruit (Averrhoa carambola L.) were achieved in extracts isolated by Amberlite XAD‐2 adsorption followed by methanol elution. The majority of aglycones released by almond β‐glucosidase hydrolysis were carotenoid degradation products, including megastigma‐6,7‐diene‐3,5,9‐triol, an important precursor of the potent aroma compound β‐damascenone. Additional aglycones comprised the following ionone derivatives: 4‐hydroxy‐β‐ionol, 3‐hydroxy‐β‐ionol, 4‐oxo‐β‐ionol, 3‐hydroxy‐β‐ionone, 3‐oxo‐α‐ionol, 3‐oxo‐retro‐α‐ionol (2 isomers), 3‐oxo‐4,5‐dihydro‐α‐ionol, 3‐oxo‐7,8‐dihydro‐α‐ionol (‘Blumenol C’), 3‐hydroxy‐β‐damascone, 3,5‐dihydroxy‐megastigma‐6,7‐diene‐9‐one (‘grasshopper ketone’), 3‐hydroxy‐5,6‐epoxy‐β‐ionone, 3‐hydroxy‐5,6‐epoxy‐β‐ionol, 3,4‐dihydro‐3‐hydroxyactinidol, vomifoliol (‘Blumenol A’), 4,5‐dihydrovomifoliol, and 7,8‐dihydrovomifoliol (‘Blumenol B’). Several of these new starfruit constituents are easily degraded upon heat‐treatment at natural pH condition of the fruit pulp, thus rationalizing the formation of a number of C13‐aroma compounds, which have recently been reported as starfruit volatiles.
Changes in the concentrations of potent crust odourants during storage of white bread
Authors: Schieberle P. , Grosch W. 
Published: November 2006

AbstractThe headspace volatiles of the crust from both freshly baked and stored (96 h) white bread were evaluated by aroma extract dilution analyses (AEDA). In the fresh crust, 3‐methylbutanal (malty), 2‐acetyl‐1‐pyrroline (roast) and butane‐2,3‐dione (buttery) appeared with the highest FD‐factors, followed by 2‐methylpropanal, oct‐1‐en‐3‐one, 2‐ethyl‐3,5‐dimethylpyrazine and (E)‐non‐2‐enal with lower FD‐factors. During storage a stale off‐odour was formed in the crust. This was reflected by the AEDA: the FD‐factors of 3‐methylbutanal, 2‐acetyl‐1‐pyrroline, butane‐2,3‐dione, pentane‐2,3‐dione and methional were significantly lowered in the crust of the stored white bread, while the FD‐factors of oct‐1‐en‐3‐one, 2‐ethyl‐3,5‐dimethylpyrazine and (E)‐non‐2‐enal remained unchanged. Quantitative measurements of five odourants by stable isotope dilution assays established that the stale off‐odour formed during storage of white bread was caused by the rapid loss of key odourants of the fresh bread, e.g. 2‐acetyl‐1‐pyrroline and 3‐methylbutanal, and the retention of those formed by lipid peroxidation, e.g. (E)‐non‐2‐enal.
Chiral GC analysis of (S)(+)‐ and (R)(−)‐carvone with high enantiomeric purity in caraway, dill and spearmint oils
Authors: Ravid Uzi , Putievsky Eli , Katzir Irena , Weinstein Vera , Ikan Raphael 
Published: November 2006

Abstract(S)(+)‐Carvone with high enantiomeric purity was detected in the seed and herb oils of caraway and dill. High enantiometic purity of (R)(‐)‐carvone was detected in the oils of spearmint from various sources. Direct enantiomer separation of carvone from essential oils and synthetic samples was performed using Lipodex E as a chiral y‐ cyclodextrin stationary phase.
New Nor‐sesquiterpenoids with 10‐epi‐eudesmane skeleton from agarwood (Aquilaria agallocha Roxb.)
Authors: Näf Regula , Velluz Alain , Busset Natacha , Gaudin Jean‐Marc 
Published: November 2006

AbstractSix new nor‐sesquiterpenoids with the 10‐epi‐eudesmane skeleton were isolated from agarwood oil (Aquilaria agallocha Roxb.): (2R,4aS)‐2‐(4a‐methyl‐1,2,3,4,4a,5,6,7‐octahydro‐2‐naphthyl)‐propan‐2‐ol (5a), (S)‐4a‐methyl‐2‐(1‐methylethyl)‐3,4,4a,5,6,7‐hexahydronaphthalene (6), (S)‐4a‐methyl‐2‐(1‐methylethylidene)‐1,2,3,4,4a,5,6,7‐octa‐hydronaphthalene (7), (2R,4aS)‐4a‐methyl‐2‐(1‐methylethenyl)‐1,2,3,4,4a,5,6,7‐octahydronaphthalene (8), (1R,6S, 9R)‐6,10,10‐trimethyl‐11‐oxatricyclo[7.2.1.01.6]dodecane (9) and (1R,2R,6S,9R)‐6,10,10‐trimethyl‐11‐oxatricyclo [7.2.1.01.6]dodecan‐2‐ol (10).
Occurrence of elemental sulphur in capers (Capparis spinosa L.) and first investigation of the flavour profile
Authors: Brevard Hugues , Brambilla Marillisa , Chaintreau Alain , Marion Jean‐Paul , Diserens Henri 
Published: November 2006

AbstractAs a result of a positive response to a dithiocarbamate test, the sulphur content of caper volatiles has been investigated by GC‐MS. In addition to sulphides, isothiocyanates and other flavour molecules, elemental sulphur (S8) was identified for the first time in a non‐processed food. This paper presents the primary description of the aromatic bud which is widely consumed in Mediterranean countries. The organoleptic profiles of uncommon thiocyanates, nitriles and of the elemental sulphur are presented.
The composition of Manila elemi oil
Authors: Villanueva Merle A. , Torres Rosalinda C. , Başer Kemal Hüsnü Can , Özek Temel , Kürkçüoǧlu Mine 
Published: November 2006

AbstractManila elemi oil, hydrodistilled from Manila elemi gum was analysed by GC and GC–MS. Thirty‐nine compounds constituting together 99.2% of the oil were identified, limonene being the most abundant (56%). The occurrence of α‐phellandrene‐Δ5,6‐dimer and its implication is discussed.
The essential oil of Artemisia sieberi Bess.
Authors: Weyerstahl Peter , Schneider Sabina , Marschall Helga , Rustaiyan Abdolhossein 
Published: November 2006

AbstractThe essential oil of the aerial parts of Artemisia sieberi Bess, has been investigated by a combination of chromatographic and spectroscopic methods. This oil possesses a fresh herbaceous, camphoraceous, earthy odour with a fruity and dried plum‐like background. The main constituents of the essential oil are camphor (44%), 1,8‐cineole (19%), camphene (5%), terpinen‐4‐ol (2.5%), α‐terpineol (2%). The major component of the sesquiterpenes (altogether only 4.5% of the oil) is dehydro‐1,8‐sesquicineole.
The essential oils of the indigenous Myrtaceae of Lord Howe Island
Authors: Brophy Joseph J. , Goldsack Robert J. , Goldsack Gael 
Published: November 2006

AbstractThe essential oils of the five indigenous myrtaceous species of Lord Howe Island have been examined.Leptospermum polygalifoliumSalisb. subsp.howense J. Thompson produced an oil in 0.9–1% yield in which the major compounds were the α‐, β‐ and γ‐eudesmols. These three compounds accounted for over 75% of the oil.Melaleuca howeanaCheel yielded an oil in approximately 0.1% yield in which the major compounds were 1,8‐cineole (5–40%) and globulol (8–18%).Cleistocalyx fullageri(F. Muell.) Merr. & Perry gave an oil, in approximately 0.1% yield, in which the major compound was α‐pinene.Metrosideros sclerocarpaDawson ex P. S. Green produced an oil in at most 0.05% yield in which the major compound wasallo‐aromadendrene (75%), whileMetrosideros nervulosaC. Moore & F. Muell. gave an oil in approximately 0.01% yield in which the major compounds were sesquiterpene alcohols together withn‐hexadecanol.
The essential oil of Rhus coriaria L. fruits
Authors: Brunke E.‐J. , Hammerschmidt F.‐J. , Schmaus G. , Akgül A. 
Published: November 2006

AbstractThe steam volatile constituents of the oriental spice sumac, the dry fruits of Rhus coriaria L., were analysed by GC and GC–MS. During comparative studies with plant material from six Turkish provinces, more than 120 substances could be identified. Main constituents are terpene hydrocarbons (i.e. α‐pinene, β‐caryophyllene and cembrene), oxygenated terpenes (i.e. α‐terpineol, carvacrol and β‐caryophyllene alcohol) as well as farnesyl acetone, hexahydrofarnesylacetone and aliphatic aldehydes. In addition, the fatty acids of the seed fat have been analysed as their methyl esters.
Volatile components of Telosma cordata Merrill flowers
Authors: Aral Toshlyuki , Hashimoto Seiji , Furukawa Kiyoshi 
Published: November 2006

AbstractThe essential oil of Telosma cordata Merrill flowers growing in Hawaii was prepared by simultaneous distillation and extraction (SDE) and analysed by gas chromatography and gas chromatography–mass spectrometry. A total of 43 compounds were identified. Geraniol, β‐ionone, dihydro‐β‐ionone, dihydro‐β‐ionol, and cis‐ and trans‐theaspirane were found to make a major contribution to the characteristic scent of this flower.
Function of essential oil‐secreting glandular hairs in aromatic plans of Lamiacea—a review
Authors: Werker Ella 
Published: November 2006

AbstractGlandular hairs are spread over the aerial vegetative and reproductive organs of the Lamiaceae. They produce essential oils which apparently protect against herbivores and pathogens. From a functional viewpoint, owing to the mode and timing of secretion, the glandular hairs may be classified into two types: (a) short‐term glandular hairs, which start and end secretion rapidly, and which serve for the protection of young organs; and (b) long‐term glandular hairs, in which secretory materials accumulate gradually under an elevated cuticle, and which serve for the protection of mature organs. In the flower, protection against herbivores and attraction of pollinators are both apparently achieved by glandular hairs situated on various floral parts.
Reaction of monoterpenoids with hydrogen sulphide to form thiols and epi‐sulphides of potential organoleptic significance
Authors: Janes J. F. , Marr I. M. , Unwin N. , Banthorpe D. V. , Yusuf A. 
Published: November 2006

AbstractReactions of limonene, α‐pinene, α‐ and γ‐terpinene, terpinolene, car‐3‐ene and pulegone with hydrogen sulphide in the presence of aluminium trichloride or tribromide at c. 0°C yielded mixtures of thiols and sometimes additionally bridged epi‐sulphides of the monoterpenoids in yields up to 20%. Reaction of limonene with elemental sulphur, in contrast, produced only the bridged compounds together with complex polysulphides.In total, nineteen sulphur‐containing terpenoids were characterized, of which eight were new compounds. Four‐, five‐ and six‐membered rings containing sulphur were present in the epi‐products, the most favoured ring‐size being five. The main product from reaction of limonene or α‐pinene with hydrogen sulphide–aluminium trihalide was p‐menth‐1‐en‐8‐thiol which is responsible for the characteristic flavour of grapefruit. The main product from pulegone was 8‐mercapto‐truns‐p‐menth‐3‐one an important component of Buchu leaf oil. A major, unexpected product from the reaction of car‐3‐ene was cis‐1,3,3,6‐tetramethyl‐2‐thia‐bicyclo[2.2.1]heptane, in which ring contraction had occurred to yield the iridoid monoterpenoid skeleton.
Structure–odour correlation. Part XVIII.1 Partial structures of patchoulol with bicyclo[2.2.2]octane skeleton
Authors: Weyerstahl Peter , Gansau Christian , Marschall Helga 
Published: November 2006

AbstractThe bicyclo[2.2.2]octan‐2‐ones 10–12 were prepared starting from the cyclohexa‐1,3‐dienes 1–3 via Diels–Alder reaction with α‐chloroacrylonitrile (→ 4–6), subsequent saponification (→ 7–9) and hydrogenation. α‐Alkylation of 10–12 gave the ketones 13–20. The secondary alcohols 21, 24, 26–28 were obtained by LiAlH4 reduction of the corresponding ketones, the tertiary alcohols 22, 23, 25, 29–39 by usual Grignard reaction. Olfactory evaluation showed that both the ketones and alcohols at C‐1 and C‐4 either unsubstituted (13, 14, 21–23) or dimethylated (15, 16, 25) possess a dominating camphor odour. The 1‐methyl‐4‐isopropyl substituted derivatives 17–20 and 26–39 smell more or less woody with some other notes. However, substitution at C‐3 of the ketones or at C‐2 and C‐3 of the alcohols in such a manner that the osmophor is strongly but not completely shielded leads in various cases to the typical patchouli scent, best shown by the alcohols 24, 34, 22, 23, 28, 37 and the ketones 18, 17, 20.
Investigation of “mustard oil” glucosinolates in cell cultures of three species of cruciferae
Authors: Belkhiri A. , Lockwood G. B. 
Published: November 2006

AbstractThe occurrence of series of indole glucosinolates in callus cultures of Brassica napus var. napobrassica L. and B. oleracea var. botrotys L. was demonstrated by GC of trimethylsilyl derivatives. Neither callus nor suspension cultures of Hirschfeldia incana L. accumulated any of the glucosinolates present in the mature plant; however, feeding of 2‐propenyl glucosinolate to suspensions of the latter was shown to lead to production of the isothiocyanate.
Isolation of peppermint oil using supercritical co2 extraction
Authors: Reverchon E. , Ambruosi A. , Senatore F. 
Published: November 2006

AbstractPeppermint leaf oil was isolated by a supercritical fluid extraction (SFE) using CO2 in which the extraction was followed by a two‐stage fractional separation. Chemical analysis revealed that oils extracted under different SFE conditions possessed a widely different percentage composition. The percentage of co‐extracted cuticular waxes varied too. Oil obtained by hydrodistillation was also compared with the extracted oils. Although practically the same compounds were present in the hydrodistilled oil, its composition was similar to SFE oil extracted under non‐optimized conditions. Qualitative aroma tests showed that the oil obtained at optimum SFE conditions (p = 90 bar, T = 50°C) had a fragrance that better resembled that of the peppermint leaves used for the extraction of the oils.
Composition of the essential oil of santolina neapolitana jordan et fourr
Authors: Senatore Felice , Feo Vincenzo De 
Published: November 2006

AbstractThe essential oil of Santolina neapolitana Jordan et Fourr. (Asteraceae) was obtained by hydrodistillation from aerial parts of the plant, in a 0.30% (v/w) yield related to the dry weight. Forty‐one compounds were identified by GC‐MS; α‐pinene (15.5%), γ‐muurolene (31.9%) and borneol (9.4%) were the main components. Although practically the same compounds were found in the essential oils of other Santolina species, a different percentage composition was observed for S. neapolitana essential oil.
Enantiomeric distribution of piperitone in essential oils of some mentha spp., calamintha incána (sm.) heldr. and artemisia judaica L
Authors: Ravid Uzi , Putievsky Eli , Katzir Irena 
Published: November 2006

AbstractThe enantiomeric composition and relative quantity of piperitone in laboratory‐made essential oils and in essential oils and samples of piperitone from commercial sources were determined. High enantiomeric purities of (4R)(‐)‐piperitone were detected in Mentha longifolia (L.) Huds. (Negev type) oil. The (4S)(+)‐enantiomer was detected in peppermint oils and in M. longifolia L. Huds. (Yizre'el Valley) oil in a high enantiomeric ratio. The presence of (4R)(‐)‐piperitone in the oils of some Mentha species is contrary to the postulation that only the (4S)‐enatiomer occurs naturally in the Mentha genus.
Automated hplc—hrgc: A powerful method for essential oil analysis. part II. Determination of the enantiomeric distribution of linalol in sweet orange, bitter orange and mandarin essential oils
Authors: Dugo Giovanni , Verzera Antonella , Cotroneo Antonella , Stagno d'Alcontres Ildefonsa , Mondello Luigi , Bartle Keith D. 
Published: November 2006

AbstractEnantiomeric ratios of linalol in Italian sweet orange oils, Italian and foreign bitter orange oils, Uruguayan mandarin oils and mixtures of sweet and bitter orange oils are reported. A fully automatic on‐line HPLC–HRGC system which allows the detection of the enantiomeric ratio without interference was used.The results are useful to distinguish bitter orange from sweet orange oils and European (Spain and Italy) from Brazilian and Ivory Coast bitter orange oils; moreover these results give information about the cultivars of mandarin and sweet orange oils from which they have been extracted.