bluuebunny/crossref_metadata_2025_split huggingface dataset:
Volatile constituents of Artemisia annua L. (Asteraceae)
Authors: Woerdenbag Herman J. , Bos Rein , Salomons Mariska C. , Hendriks Henk , Pras Niesko , Malingré Theo M. 
Published: November 2006

AbstractThe volatile constituents of Artemisia annua L. plants, grown in the field in The Netherlands from seeds of Chinese and Vietnamese origin, were investigated using GC and GC–MS (EI, NICI) analysis. The plants grown from Chinese seeds contained 4.0% (v/w) essential oil on a dry weight (DW) basis, those from Vietnamese seeds, 1.4% (v/w). More than forty compounds were identified. The principal component of the Chinese oil was artemisia ketone (63.9%); other major constituents included artemisia alcohol (7.5%), myrcene (5.1%), α‐guaiene (4.7%) and camphor (3.3%). In the Vietnamese oil the main components were camphor (21.8%) and germacrene‐D (18.3%); other important constituents were β‐caryophyllene (5.6%), trans‐β‐farnesene (3.8%) and 1,8‐cineole (3.1%). In the Vietnamese variety the terpenoid biosynthesis proceeded further towards sesquiterpenes, whereas in the Chinese predominantly monoterpenes were formed. This was also reflected in the artemisinin contents, found in dichloromethane extracts of the herbaceous plant material: 0.17% (DW) in Chinese and 1.00% (DW) in Vietnamese plants. We suggest that the differences in the essential oil composition may be ascribed to the existence of different A. annua chemotypes. In a dichloromethane extract of the roots several non‐volatile sesquiterpenes were found. The main constituent was a new compound, which was identified tentatively as arteannuic alcohol.
Minor components in the essential oil of Juniperus oxycedrus L. wood
Authors: Barrero Alejandro F. , Oltra J. Enrique , Altarejos Joaquíin , Barragán Armando , Lara Armando , Laurent Raymond 
Published: November 2006

AbstractA detailed study of the essential oil from the wood of Juniperus oxycedrus L. allowed the identification of 42 components, 15 of them being reported the first time in this oil.
Constituents of the leaf essential oil of Persea indica (L.) K. Spreng.
Authors: Weyerstahl Peter , Marschall Helga , Scora Rainer W. 
Published: November 2006

AbstractSteam‐distilled leaf oils of Persea indica (L.) K. Spreng. were investigated by GC, GC–MS, and NMR spectroscopy. More than fifty components were identified. Monoterpenes, comprising only 5%, were the smallest group, followed by avocadofurans with 37%, and sesquiterpenes with 49%. The most prominent of the latter were β‐caryophyllene with 18% and germacrene‐D with 15%. The most prominent avocadofuran was (E)‐avocadienofuran with 16%. These furans substituted in the 2‐position seem to be typical of the genus Persea.
Extraction of essential oils with carbon dioxide
Authors: Moyler David A. 
Published: November 2006

AbstractThe use of compressed carbon dioxide to extract essential oils from primary botanicals has been an established practice for ten years. The technology involves high pressures and low temperatures in an energy efficient process which is environmentally friendly because the source of CO2 is a by‐product of fermentations, not combustion of fossil fuels.A comparative study of steam‐distillation and CO2‐extracted essential oils of celery seed (Apium graveolens L.), hop (Humulus lupulus L.), clove bud (Syzygium aromaticum (L.) Merill. et L. M. Perry), juniper berry (Juniperus communis L.), mace (Myristica fragrans Houtt.), and ginger (Zingiber officinale Roscoe) is made using free choice odour profiling and standardized fingerprint GLC analysis.
Constituents of the volatile oil of Mitracarpus scaber Zucc.
Authors: Ekpendu T. O. E. , Adesomoju A. A. , Ekundayo O. , Okogun J. I. , Laakso I. 
Published: November 2006

AbstractThe composition of the volatile oil from aerial parts of Mitracarpus scaber Zucc. (Rubiaceae) was investigated in detail by means of gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS) techniques. Of the twenty‐six compounds identified, eleven were free fatty acids constituting the major components. Hexadecanoic acid was the most abundant component (51.2%). The other major acids were pentadecanoic, (Z)‐octadec‐9‐enoic, tetradecanoic, (ZZ)‐octadeca‐9, 12‐dienoic, (Z)‐hexadec‐9‐enoic, octadecanoic, and dodecanoic acids. Minor constituents included six fatty acid esters, two aldehydes and six oxygenated monoterpenoids.
Improved determination of vanillin and related phenolic components in vanilla (Vanilla fragrans (Salisb.) Ames) by high‐performance liquid chromatography
Authors: Taylor Sarah 
Published: November 2006

AbstractThis paper describes a reverse‐phase high‐performance liquid chromatographic (HPLC) method for the separation, identification and quantification of vanillin and related phenolic compounds in ethanolic extracts of cured vanilla. The compounds were separated on a silica column, bonded with pentafluorophenyl, using a mobile phase gradient of methanol–citric acid with diode‐array detection at 275 nm. Vanillin, vanillic acid, p‐hydroxybenzoic acid and p‐hydroxybenzaldehyde were identified by the spectral data and retention times given by reference compounds. Retention times and spectral data for a further 36 compounds are presented. The new HPLC technique allows a more accurate means of determining the vanillin content of vanilla than the ISO spectrophotometric assay.
Application of a home‐made supercritical fluid extraction system to the study of essential oils
Authors: Vilegas Janete H. Y. , Lanças Fernando M. , Vilegas Wagner 
Published: November 2006

AbstractUsing a home‐made supercritical fluid extraction (SFE) system, SFE‐CO2 extracts with chemical composition comparable to those of the essential oils obtained by a traditional steam distillation procedure were obtained from two Lauraceae samples. Both the steam distillation oils and the SFE‐CO2 extract of Ocotea caesia Mez (Lauraceae) contained the oxygenated sesquiterpenes bisabolol and nerolidol as the main components.
The leaf essential oil of arillastrum gummiferum (brongriart & gris) pancher ex baillon
Authors: Boland Douglas J. , Brophy Joseph J. , Goldsack Robert J. 
Published: November 2006

AbstractThe leaf essential oil of Arillastrum gummiferum (Brongriart & Gris) Pancher ex Baillon, obtained in 0.2‐0.3% w/w on a dry weight basis, consisted approximately 80% of (‐)‐limonene. Other monoterpene hydrocarbons, the principal members being α‐ and α‐pinene, accounted for approximately a further 9% of the oil. Caryophyllene (3‐7%) was the major sesquiterpene detected.
Volatile constituents of exacum affine balf. f. Flowers obtained by dynamic headspace sampling and as the essential oil
Authors: Buchbauer Gerhard , Jirovetz Leopold , Wasicky Michael , Nikiforov Alexej 
Published: November 2006

AbstractThe volatile constituents of the white flowers of Exacum affine Balf. f. cv. “Blithe Spirit” (Gentianaceae) have been examined by dynamic headspace sampling and as the essential oil using GC‐FID, GC‐FTIR‐MS and a GC‐sniffing technique. The flowers and headspace concentrate possess a characteristic lily‐of‐the‐valley‐like, fresh, green, beautiful floral odour while the essential oil shows only a weak lily‐of‐the‐valley‐like odour with earthy and vegetable notes. Forty‐two compounds were identified (excluding fatty acids and fatty acid derivatives). The major components of the headspace concentrate were limonene, α‐pinene and camphor (together 34.7% of the headspace concentrate). The same compounds made up 29.4% of the essential oil.
Composition of the essential oil from inflorescences of nepeta tuberosa L. ssp. tuberosa
Authors: Cotrim Helena C. , Barroso José G. , Figueiredo A. Cristina , Pais M. Salomé S. , Scheffer Johannes J. C. 
Published: November 2006

AbstractThe composition of the essential oil isolated from inflorescences of Nepeta tuberosa L. ssp. tuberosa was analysed by GC and GC‐MS. The oil consisted mainly of monoterpenes (89%), 5,9‐dehydronepetalactone (69%) and geranyl acetate (17%) being the main components. The sesquiterpene fraction amounted to 8% and was dominated by α‐caryophyllene (5%).
Some 5,6‐dihydro‐4H‐1,3,5‐dithiazines in peanut butter
Authors: Velluz A. , Brönner H. , Näf R. , Wüest H. , Büchi G. , Pickenhagen W. 
Published: November 2006

AbstractIn an extract of peanut butter, prepared by a Likens‐Nickerson extraction, 16 alkyl‐substituted 5,6‐dihydro‐4H‐1,3,5‐dithiazines were identified. Their structures were confirmed by specific synthesis.
On the genuineness of citrus essential oils. Part XLVI. Polymethoxylated flavones of the non‐volatile residue of Italian sweet orange and mandarin essential oils
Authors: Dugo Paola , Mondello Luigi , Cogliandro Eugenia , Stagno d'Alcontres Ildefonsa , Cotroneo Antonella 
Published: November 2006

AbstractThe composition of the polymethoxylated flavone (PMF) fraction of the Italian sweet orange and mandarin essential oils, obtained by normal‐phase HPLC, is reported. The results refer to the whole production season 1991/92; the oils have been extracted by the usual Italian technologies, viz. “FMC”, “Pelatrice” and “Torchi”.3,3′,4′,5,6,7,8‐Heptamethoxyflavone, 3′,4′,5,6,7,8‐hexamethoxyflavone (nobiletin), 3,3′,4′,5,6,7‐hexamethoxyflavone and 3′,4′,5,6,7‐pentamethoxyflavone (sinensetin), in the sweet orange essential oil tend to increase during the production season. 4′,5,6,7‐Tetramethoxyflavone (tetra‐O‐methylscutellarein) increases only for oils extracted by the “FMC” technique which is the preferred technique for “blood” fruit while the 4′,5,6,7,8‐pentamethoxyflavone (tangeretin) content decreases when the oils are obtained by the “pelatrice” technique which is the preferred technique for “blond” fruit. Tangeretin, nobiletin and tetra‐O‐methylscutellarein levels are, on average, higher in the oils obtained from blond fruits than in the oils obtained from blood fruits. 3,3′,4′,5,6,7,8‐Heptamethoxyflavone and 3,3′,4′,5,6,7‐hexamethoxyflavone show the opposite behaviour; for sinensetin there are no differences between “pelatrice” and “FMC” extracted oils.Mandarin essential oils produced with “Pelatrice” extractors show a polymethoxyflavone content higher than oils produced with “Torchi” extractors, while there are no quantitative differences between oils produced in different periods of the productive season.Standards for quantitative analysis have been isolated from sweet orange and mandarin oils by chromatography on silica gel columns and semi‐preparative HPLC with recycling.
Volatile leaf oils of some south‐western and southern australian species of the genus eucalyptus. Part I: Subgenus symphyomyrtus, section dumaria, series incrassatae
Authors: Bignell C. M. , Dunlop P. J. , Brophy J. J. , Jackson J. F. 
Published: November 2006

AbstractThe volatile leaf oils of Eucalyptus incrassata Labill., E. angulosa Schau., E. ceratocorys (Blakely) L. A. S. Johnson & K. D. Hill, E. erythrandra Blakely & Steedm., E. tetraptera Turcz., E. forrestiana Diels, E. dolichorhyncha (Brooker) Brooker & Hopper and E. stoatei C. A. Gardner, isolated by vacuum distillation, were analysed by GC–MS. All species contained α‐pinene (12–34%), 1,8‐cineole (14–34%) and aromadendrene (2‐13%) as principal leaf oil components.
Are leaf area index (LAI) and flowering related to oil productivity in peppermint?
Authors: Maffei Massimo , Mucciarelli Marco , Scannerini Silvano 
Published: November 2006

AbstractLeaf area index (LAI) was calculated in flowering (FP) and flower bud removed (NFP) peppermint (Mentha x piperita L.) plants and related to essential oil productivity. The LAI was calculated using computerized image analysis, while the essential oils were distilled from leaves and flowers separately and analysed by GC–MS. Stolons and rhizomes were also measured and submitted to distillation.In general, flowering markedly influenced the plant phyllotaxis and also had an inhibitory effect on rhizome and stolon production. In terms of oil productivity, the avoidance of flowering did not change significantly the leaf characteristics, but it had an evident effect on the rhizomes and stolons. From a quantitative point of view, menthol, the main compound in peppermint oil, was not affected by flowering avoidance, whereas a significant increase was observed for menthone in leaves of NFP. No significant correlation between LAI and oil productivity was found when FP and NFP were compared.
Variations in the volatile constituents of peperomia rotundifolia schlecht. & cham. grown on different host‐trees in guadeloupe
Authors: Bessiere J. M. , Menut C. , Lamaty G. , Joseph H. 
Published: November 2006

AbstractPlants of Peperomia rotundifolia Schlecht. & Cham. were collected in Guadeloupe from seven different host‐trees at two periods in the year and extracted with dichloromethane; after steam distillation the volatile constituents were analysed by GC and GC–MS coupling.In all samples, limonene is the most abundant component (18–43%) together with variable amounts of camphor (5–20%); safrole, absent in some extracts, can represent up to 24% of the volatile constituents in others.No correlation has been found between the chemical composition of the volatile oil and the period of gathering or the botanical nature of the host‐tree.
Supercritical fluid extraction of the volatile components from the leaves of psidium guajava l. (guava)
Authors: Sagrero‐Nieves Lorenzo , Bartley John P. , Provis‐Schwede Alan 
Published: November 2006

AbstractVolatile constituents of guava leaves were obtained by supercritical fluid extraction and analysed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). A total of 17 compounds accounting for 86.1% of the aroma were identified. α‐Selinene (23.7%), α‐caryophyllene (18.8%) and δ‐selinene (18.3%) were the major compounds identified. The volatile fraction was rich in sesquiterpene compounds.
Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)
Authors: Grosch Werner 
Published: November 2006

AbstractThe potency of odourants in foods is determined by aroma extract dilution analysis (AEDA) and by the calculation of odour activity values (OAVs). The application of these methods to olive oil, butter, Swiss cheese, heated beef, bread, beer, green tea, dill herb and to the off‐flavours formed in lemon oil, soybean oil and boiled trout is reviewed. The results allow the conclusion that only a small fraction of the complex mixture of volatiles causes the characteristic odour of a distinct food.
Volatile components of japanese yuzu and lemon oils
Authors: Njoroge S. M. , Ukeda H. , Kusunose H. , Sawamura M. 
Published: November 2006

AbstractThe volatile components of yuzu (Citrus junos Sieb. ex Tanaka) cold‐pressed oil were analysed by capillary GC and GC–MS, without prior separation, and compared with those of lemon (Citrus limon Burm. f., cv. Lisbon) grown in Japan. p‐Mentha‐1,4,8‐triene, was newly found among the seventy‐seven components identified in the yuzu oil. In the lemon oil, one hundred and two components were identified, including limonene diol, caryophyllene epoxide, and limonene‐8,9‐epoxide. Monoterpene hydrocarbons predominated in both the yuzu and lemon oils (96%). The two oils were distinctively different in the composition of alcohols, aldehydes, esters, and sesquiterpene hydrocarbons. In the yuzu oil, alcohols were the second major components (2.05%), while in lemon, aldehydes (2.10%) and esters (0.63%) were more dominant. Bicyclogermacrene and germacrene‐D were significant sesquiterpene hydrocarbons of the yuzu, while α‐bisabolene and γ‐bergamotene were the main ones in the lemon oil. The components of the two oils are presented, and comparatively discussed, with regard to the flavour differences of the citrus oils.
The enantiomeric composition of monoterpene hydrocarbons as a chemotaxonomic marker in abies sachalinensis (fr. schm.) mast. and a. mayriana miy. et kudo needle essential oils
Authors: Laakso Y. Holm I. , Hiltunen R. 
Published: November 2006

AbstractThe compositions of Abies sachalinensis (Fr. Schm.) Mast. and A. mayriana Miy. et Kudo needle essential oils were analysed on non‐chiral and chiral GC columns. Both oils were characterized by high proportions of bornyl acetate and (‐)‐camphene. The (‐)‐enantiomers of α‐ and β‐pinene, camphene, limonene and β‐phellandrene predominated and amounted to 80% of the monoterpene hydrocarbons. The monoterpene composition was used to study the differences between the two species. Cluster analysis tended to separate A. sachalinensis and A. mayriana into two major groups. In addition, both groups were divided into subgroups on the basis of the (‐)‐β‐phellandrene and (‐)‐β‐pinene levels.
Chiral compounds of essential oils. Part XVI. enantioselective multidimensional gas chromatography in authenticity control of balm oil (melissa officinalis l.)
Authors: Kreis Peter , Mosandl Armin 
Published: November 2006

AbstractUsing enantioselective multidimensional gas chromatography (enantio‐MDGC) and the column combination polyethylene glycol/heptakis (2,3‐di‐O‐acetyl‐6‐O‐tert‐butyldimethylsilyl)‐β‐cyclodextrin in OV 1701‐vi, the chiral monoterpenoids cis/trans‐rose oxides, octan‐3‐ol, oct‐1‐en‐3‐ol, linalol, citronellal, citronellol and citronellic acid methyl ester were stereoanalysed. The method is applied to chirality evaluation of these compounds from balm oils. The enantiomeric distributions are discussed in order to assess the authenticity of this essential oil.
Constituents of the essential oil of solidago graminifolia (l.) salisb
Authors: Kalemba Danuta , Weyerstahl Peter , Marschall Helga 
Published: November 2006

AbstractThe steam‐distilled essential oil of Solidago graminifolia (L.) Salisb. was investigated by GC, GC‐MS and NMR spectroscopy. About eighty components were identified. The main constituents are sabinene (18%), β‐pinene (10%) and β‐phellandrene (23%). Two new compounds, 3‐oxo‐p‐menth‐1‐en‐7‐al and 8,9‐oxidocadalene, were isolated and characterized by 1H‐ and 13C‐NMR spectra.
Volatile components of the essential oils from Kabosu, Daidai, and Yuko, Japanese sour citrus fruits
Authors: Njoroge S. M. , Ukeda H. , Kusunose H. , Sawamura M. 
Published: November 2006

AbstractThe volatile components of kabosu (Citrus sphaerocarpa Tanaka), daidai (Citrus aurantium L. var. Cyathifera Y. Tanaka), and yuko (Citrus yuko Hort. ex Tanaka) peel oils were analysed by capillary GC and GC‐MS, following extraction by cold‐pressing. Sixty‐six components were identified in kabosu oil, and sixty‐two in each of those of daidai and yuko. The volatiles of yuko oil are reported for the first time in this study, and only fourteen of those in daidai oil had been previously identified. In kabosu oil, five sesquiterpenes, one monoterpene, and one alcohol, were newly identified. Monoterpene hydrocarbons accounted for about 98.0% in each oil. Limonene (94.7%) was the only major monoterpene in daidai oil, while myrcene in kabosu oil (18.5%), and γ‐terpinene in yuko oil (21.3%) were the second most abundant. Sesquiterpene hydrocarbons constituted 1.5% of the yuko, 1.0% of the kabosu, and 0.2% of the daidai volatiles, and the most significant were respectively, β‐elemene, β‐farnesene, and germacrene‐D. Among the oxygenated components, aldehydes were the most abundant in kabosu oil (0.6%), esters in daidai oil (1.4%), and alcohols in the yuko oil (0.9%). The flavour volatiles are assessed in relation to other Citrus oils.
Volatile constituents of the fruits of lansium domesticum correa (Duku and Langsat) and baccaurea motleyana (Muell. Arg.) Muell. Arg. (Rambai)
Authors: Wong K. C. , Wong S. W. , Siew S. S. , Tie D. Y. 
Published: November 2006

AbstractThe volatile constituents of the fruits of Lansium domesticum Correa (duku and langsat) and Baccaurea motleyana (Muell. Arg.) Muell. Arg. (rambai) were isolated by vacuum distillation with subsequent extraction of the distillates with dichloromethane. The concentrated extracts were analysed by capillary GC and GC‐MS. The volatile constituents of both duku and langsat fruits were dominated by sesquiterpene hydrocarbons, the most abundant of which was germacrene‐D. (E)‐Hex‐2‐enal was the major component of rambai fruit volatiles which also contained high levels of methyl 2‐hydroxy‐3‐methylbutanoate, methyl 2‐hydroxy‐3‐methylpentanoate and methyl 2‐hydroxy‐4‐methylpentanoate.
Volatile components of honeysuckle (lonicera japonica thunb.) Flowers
Authors: Ikeda Nobuo , Ishihara Masakazu , Tsuneya Tomoyuki , Kawakita Masayuki , Yoshihara Masaaki , Suzuki Yasushi , Komaki Ryoichi , Inui Masayoshi 
Published: November 2006

AbstractThe volatile components of the concrete from flowers of honeysuckle Lonicera japonica Thunb. were analysed by GC and GC‐MS. One hundred and fifty compounds, made up of 36 hydrocarbons, 28 alcohols, 21 aldehydes, 12 ketones, 38 esters and 15 miscellaneous, were identified and the important components that characterize the volatiles of honeysuckle flowers were recognized to be linalol, (Z)‐jasmone, (Z)‐jasmin lactone, methyl jasmonate, and methyl epi‐jasmonate. In addition, changes of the volatile components emitted from the living flowers throughout the whole day were investigated by dynamic headspace analysis using GC and GC‐MS, and the strongest odour was found to be emitted in the middle of the night.
The effect of eating on aroma release from mint‐flavoured sweets
Authors: Ingham Kate E. , Linforth Rob S. T. , Taylor Andrew J. 
Published: November 2006

AbstractThe release of aromas during eating of mint‐flavoured sweets was investigated by collecting volatiles in the expired air from the noses of human subjects (nosespace) on Tenax and determining the amounts of eleven key volatiles by GC‐MS. The variation in aroma release was first measured by analysing the amounts of the volatiles from one person who chewed mints on four separate occasions. No attempt was made to standardize eating patterns. There was some variation in the amounts of volatiles in the four replicates but the pattern of volatiles was similar. The degree of similarity was assessed by expressing each volatile as a percentage of the total peak area (normalization) which reduced the variation between replicates as measured by the coefficient of variation. Aroma release on chewing was then tested using nine people who ate mints on four occasions. All the aroma profiles showed a similar pattern and normalization of the data again improved the degree of similarity between the profiles of the assessors. When mints were sucked rather than chewed, the aroma profiles showed greater variation, probably due to greater differences in the way individuals suck and the associated airflow through the mouth and nose. Using headspace analysis of whole mints, crushed mints and mints crushed in water (to simulate the hydration of mints in the mouth), it was clear from the volatile profiles, that crushing increased the amounts of volatiles in the headspace but the addition of water changed the volatile profile. A methanolic extract of mints was also prepared and analysed to give an estimate of the total volatile content. Analysis of the aroma profiles using pattern recognition software indicated the degree of similarity and showed that the crushed mint in water profile was most similar to nosespace profile, although not similar enough to be an adequate model.