bluuebunny/crossref_metadata_2025_split huggingface dataset:
Aromatic plants of tropical central Africa. V. volatile components of three zingiberaceae from Cameroon: Aframomum melegueta (roscoe) K. Schum., A. Daniellii (hook. f.) K. Schum. and A. Sulcatum (oliv. and hanb.) K. Schum.
Authors: Menut C. , Lamaty G. , Zollo P. H. Amvam , Atogho B. M. , Abondo R. , Bessière J. M. 
Published: November 2006

AbstractThe essential oils from the seeds of Aframomum melegueta (Roscoe) K. Schum., A. danielli (Hook. f.) K. Schum. and A. sulcatum (Olive. and Hanb.) K. Schum. by hydrodistillation were analysed by GLC and GC‐MS. The essential oil of A. melegueta presents a characteristic composition with β‐caryophyllene(8.5%), α‐humulene(31.3%) and their epoxides (respectively 17.9% and 27.7%) as main constituents. With its high content of 1,8‐cineole(48.9%), the A. danielli oil can be related to other species of the same genus already studied. The sesquiterpenoid content of A. sulcatum amounts to about 85%, mainly hydrocarbons (81%); among them, the guaienes are the most abundant (47.2%). Other constituents that are important markers of individual species include linalol (A. melegueta), β‐, limonene and α‐terpineol (A. daniellii), limonene and β‐selinene (A. sulcatum).
The constituents of cascarilla oil (croton eluteria bennett)
Authors: Hagedorn Myrna L. , Brown Sharon M. 
Published: November 2006

AbstractCommercial Cascarilla oil was fractionated by liquid chromatography on silica and alumina, and by preparative gas chromatography. On the basis of 1H‐NMR, 13C‐NMR, GC‐MS and GC‐FTIR data, 143 constituents were identified (75% of the oil). Five sesquiterpene hydrocarbons (II, III, V‐VII), a non‐terpenoid ester (VIII) and ketone (IX), two eudesmane alcohols (XI, XII), one sesquiterpene phenol (XIII), and a Clerodane diterpene (XIV) were new compounds. The stereochemistry of β‐cedren‐10‐ol (X), previously reported in Cascarilla, was also determined.
Volatile flavour components of ocimum basilicum var. hispidum (lam.) Chiov.
Authors: Ruberto Giuseppe , Spadaro Angelo , Piattelli Mario , Piozzi Franco , Passannanti Salvatore 
Published: November 2006

AbstractThe volatile components obtained by steam‐distillation ofOcimum basilicum var. hispidum (Lam.) Chiov. (Labiatae) were analysed by gas chromatography (GC) and gas chromatography—mass spectrometry (GC‐MS). A total of 21 compounds, representing ca 90% of the total oil, were identified. The identity of the main component (82%), dihydrotagetone, was confirmed by 1H‐ and 13C‐NMR spectroscopy. This is the first report of this compound in the genus Ocimum.
Composition of the essential oil of an italian thymus vulgaris L. ecotype
Authors: Piccaglia Roberta , Marotti Mauro 
Published: November 2006

AbstractThe composition of the essential oil from a Thymus vulgaris L. type growing wild in northern Italy was determined by GC and GC‐MS. Forty‐four components of the oil were identified, monoterpenes being the most abundant (about 80%). The biogenetic sequence γ‐terpinene → p‐cymene → thymol probably defines the chemotype. The effect of environmental conditions over the two consecutive trial years was evaluated with respect to the quali‐quantitative composition of the essential oils and some agronomic parameters.
Essential oil constituents of Cyperus tuberosus rottb. Rhizomes
Authors: Ekundayo Olusegun , Oderinde Rotimi , Ogundeyin Mojisola , Stahl‐Biskup Elisabeth 
Published: November 2006

AbstractHydrodistillation of Cyperus tuberosus Rottb. rhizomes yielded an essential oil (0.65%, fresh weight basis). The chemical composition of the volatile oil was investigated in detail by means of a combination of gas chromatography (GC) and gas chromatograph‐mass spectrometry (GC‐MS). Of the 43 compounds that were identified, humulene, β caryophyllene and four of their isomeric epoxides accounted for more than 70% of the oil. The other 37 constituents amounted to only 25%. The essential oil from Cyperus rotundus L. rhizomes was also analysed and significant compositional differences were found between the two essential oils. These variations may be chemotaxonomically significant.
Fungitoxicity of the essential oil of Tagetes erecta l. against Pythium aphanidermatum fitz. the damping‐off pathogen
Authors: Kishore N. , Dwivedi R. S. 
Published: November 2006

AbstractThe essential oil of the leaves of Tagetes erecta L. exhibited complete inhibition of growth of Pythium aphanidermatum Fitz., the damping‐off pathogen, at a concentration of 2000 ppm. The oil possessed a broad fungitoxic spectrum, no phytotoxicity and superiority over three synthetic fungicides, viz. Captan, Agrosan G.N. and Dithane Z‐78. Moreover, during pot trials the oil indicated its efficacy for controlling the damping‐off of seedlings of tomato up to 50%.
Effect of essential oils of some higher plants on Aspergillus flavus link. infesting stored seeds of guar (Cyamopsis tetragonoloba l. (taub.))
Authors: Dwivedi Suresh K. , Dwivedi S. Kumar , Pandey V. N. , Dubey N. K. 
Published: November 2006

AbstractThe essential oils from leaves and seeds of some angiosperms collected from different localities of Varanasi as well as from local markets were tested against the mycelial growth of Aspergillus flavus. Amongst them the volatile oil from seeds of Daucus carota L. exhibited absolute toxicity against the test fungus. The minimum inhibitory concentration of the oil at which it exhibited fungistasis was 2000 ppm when it was not phytotoxic on seed germination and seedling growth of guar, Cyamopsis tetragonoloba L. (Taub.). It exhibited a broad fungitoxic spectrum inhibiting the mycelial growth of a number of fungi at 1500, 2000 and 2500 ppm. Moreover, the oil was more effective than some synthetic fungicides including Agrosan G.N., copper oxychloride, Derosal, Dithane M‐45 and Thiovit.
Steam volatile leaf oils of some melaleuca species from western Australia
Authors: Brophy Joseph J. , Lassak Erich V. 
Published: November 2006

AbstractThe steam volatile leaf oils of Melaleuca cordata Turcz., M. halmaturorum F. Muell. ex Miq. subsp. cymbifolia (Benth.) Barlow, M. incana R.Br., M. lanceolata Otto subsp. planifolia Barlow, M. rhaphiophylla Schauer, M. sheathiana W. Fitzg, M. sp.aff. sheathiana and M. uncinata R.Br. sensu lato were analysed by GC‐MS. The oils were entirely terpenoid with the exception of M. halmaturorum var. cymbifolia which contained small amounts of baeckeol. Whilst 1,8‐cineole was a major constituent of most oils, terpinen‐4‐ol was the chief constituent of M. uncinata oil.
Volatile components of plumeria flowers. Part 2.1 Plumeria rubra L. cv. ‘Irma Bryan’
Authors: Omata Akihiko , Nakamura Shoji , Hashimoto Seiji , Furukawa Kiyoshi 
Published: November 2006

AbstractThe essential oil of one of the cultivars of Plumeria rubra L. ‘Irma Bryan’ growing in Hawaii was extracted by simultaneous distillation and extraction (SDE). The essential oil was analysed with GC and GC‐MS, and a total of 67 compounds were identified. β‐Phenylethyl alcohol, phenylacetaldehyde and methyl cinnamate were found to make a major contribution to the floral spicy scent of this flower.
Essential oil components of Santolina chamaecyparissus L.
Authors: Pérez‐Alonso M. J. , Velasco‐Negueruela A. 
Published: November 2006

AbstractThe essential oils from several Santolina chamaecyparissus L. subspecies from wild (Spanish insular and peninsular) and cultivated (Spanish and British) populations have been examined. According to the composition of the volatiles three different groups are proposed: cultivated, insular, and peninsular samples. Artemisia ketone (27.8–35.6%) and T‐cadinol (23.6–4.8%) were characteristic components in cultivated samples, whereas in the insular ones camphor (42.9%) and cubenol (17.3%) were the main compounds. Monoterpenes predominated in the essential oils of peninsular populations corresponding to subspecies incana (85.9%) and squarrosa (45.2–68.5%), of which camphor (9.2–24.9%), borneol (11.6–28.4%) and 1,8‐cineole (2.3–8.7%) were the major components. Conversely, the essential oil of subspecies tomentosa was mainly composed of sesquiterpenes (61.4%), elemol (5.0%), nerolidol + spathulenol (9.3%), copaenol (15.2%), ledol (4.1%) and cubenol (6.7%) being the major components.
Determination of the enantiomeric composition of terpinen‐4‐ol in essential oils using a permethylated β‐cyclodextrin coated chiral capillary column
Authors: Ravid Uzi , Putievsky Eli , Katzir Irena , Ikan Raphel 
Published: November 2006

AbstractThe enantiomeric composition and relative quantity of terpinen‐4‐ol was determined in laboratory made essential oils and in essential oils and samples of terpinen‐4‐ol from commercial sources using a permethylated‐β‐cyclodextrin‐coated chiral capillary column. Chromatographic enantiomeric resolution of terpinen‐4‐ol was achieved by injection of a purified fraction collected by preparative gas chromatography. (S)‐(+)‐Terpinen‐4‐ol with high enantiomeric purity was detected in three lavender oils of different origin.
The essential oil of artemisia moorcroftiana wall
Authors: Weyerstahl Peter , Marschall Helga , Kaul Vijay K. 
Published: November 2006

AbstractThe essential oil of the aerial parts of Artemisia moorcroftiana Wall. has been investigated by a combination of chromatographic and spectroscopic methods. This essential oil possesses a penetrating herbaceous‐green odour. The main constituents of the essential oil are β‐pinene (7.7%), 1,8‐cineole (5.8%), artemisia ketone (10.2%), α‐ and β‐thujone (12.8 and 4.0%), camphor (5%). Major components of the sesquiterpenes are germacrene‐D (2.3%), (E)‐nerolidol (2.6%), vulgarone B (α‐longipinen‐1‐one, 2.6%) and a new sesquiterpene alcohol α‐longipinen‐7β‐ol (1.4%).
The leaf essential oil of Idiospermum australiense (Diels) S. T. Blake (idiospermaceae)
Authors: Brophy Joseph J. , Goldsack Robert J. 
Published: November 2006

AbstractThe leaf essential oil obtained from Idiospermum australiense (Diels) S. T. Blake in 0.3–0.5% yield (based on fresh weight) consisted of monoterpenes and sesquiterpenes. Of the 41 compounds detected in amounts >0.05%, the principal components were bicyclogermacrene (48%) and caryophyllene (8%). The tricyclic sesquiterpene alcohols globulol, viridiflorol and spathulenol were also present each in approximately 5% amounts.
The leaf essential oil of allosyncarpia ternata S. T. Blake
Authors: Brophy Joseph J. , Boland Douglas J. 
Published: November 2006

AbstractThe leaf essential oil from Allosyncarpia ternata S. T. Blake was found to consist of a mixture of over 60 monoterpenes and sesquiterpenes. The two groups of compounds contributed approximately equal amounts to the oil. The principal monoterpenes were β‐ and α‐pinene and limonene, while the principal sesquiterpenes were β‐caryophyllene, globulol and spathulenol.
Chiral compounds of essential oils. Part XII. Authenticity control of rose oils, using enantioselective multidimensional gas chromatography
Authors: Kreis Peter , Mosandl Armin 
Published: November 2006

Abstractcis/trans Rose oxides, linalol, citronellol and carvone are widespread natural fragrance compounds and well known among the genuine constituents of rose oils. Using enantioselective multidimensional gas chromatography (enantio‐MDGC) and the column combination Carbowax 20 M/heptakis(2,3‐di‐O‐acetyl‐6‐O‐tert‐butyldimethylsilyl)‐β‐cyclodextrin in OV 1701‐vi the direct and simultaneous stereoanalysis of these chiral fragrance compounds is achieved. The method is applied to the chirality evaluation of cis/trans rose oxides, linalol and citronellol from authentic Bulgarian and Turkish rose oils as well as commercially available rose oils. The enantiomeric ratios of genuine constituents from rose oils are discussed as indicators of naturalness.
Composition of the essential oil of geranium robertianum L.
Authors: Pedro Luis G. , Pais M. Salomé S. , Scheffer Johannes J. C. 
Published: November 2006

AbstractThe essential oil of Geranium robertianum L. was investigated by GC and GC‐MS, which showed that linalol (22.9%) was its major component. γ‐Terpinene (13.9%), germacrene‐D (7.8%), limonene (5.3%), geraniol (4.4%), α‐terpineol (3.8%) and phytol (3.8%) were the other major components of the oil, the composition of which has not been described to date.
Isolation of rosemary oil: Comparison between hydrodistillation and supercritical CO2 extraction
Authors: Reverchon E. , Senatore F. 
Published: November 2006

AbstractRosemary leaf oil was isolated by a supercritical fluid extraction (SFE) procedure coupled to a fractional separation following the extraction stage. The oil produced was compared with rosemary oil isolated by hydrodistillation. Chemical analysis revealed that, although roughly the same compounds were extracted, the two oils possessed a widely different percentage composition. Qualitative aroma testing showed that the oil obtained by SFE using CO2 showed a fragrance that better resembled that of the rosemary leaves used for the isolation of the oil.
Constituents of the essential oil of Zhumeria majdae Rech
Authors: Rustaiyan Abdolhossein , Sigari Haydeh , Bamoniri Abdolhamid , Weyerstahl Peter 
Published: November 2006

AbstractThe composition of the essential oil from the leaves and flowers of Zhumeria majdae Rech., growing wild in the south of Iran, was investigated by GC‐MS and 1H‐NMR‐spectroscopy. Of the thirty components identified, camphor and linalol were found to be the major constituents.
Chemical analysis of essential oils of malagasy medicinal plants by gas chromatography and NMR spectroscopy
Authors: De Medici D. , Pieretti S. , Salvatore G. , Nicoletti M. , Rasoanaivo P. 
Published: November 2006

AbstractIn Collaboration with the Institut Malgache de Recherches Appliquées, Antananarivo, the composition of the essential oils of medicinal plants indigenous to or cultivated in Madagascar was determined. The aim of the study was the evaluation of these plants for their possible safe use in many products of wide consumption such as foodstuffs, pharmaceuticals or cosmetics.Analyses were performed coupling the data obtained by capillary gas chromatography and 1H‐ and 13C‐NMR techniques. The 13C‐NMR spectroscopy proved to be an important tool, which can be very useful in the identification of main constituents, whereas only partial indications can be obtained for minor components. The results of the analyses of the essential oils of commercial plants (Cinnamomum camphora Nees and Eberm., Cinnamomum zeylanicum Breyn., Eucalyptus citriodora Hook, Eucalyptus globulus Labill., Eucalyptus spp., Melaleuca viridiflora Soland. ex Gaertn., Ocimum gratissmium L.) and endemic species (i.e., Helichrysum gymnocephalum Humbert, Priadia goyavia Berger, Ravensara anisata Danguy and Choux) are reported. Some antibacterial activities against Escherichia coli of the essential oils are also reported.
Volatile constituents of the essential oil and of the absolute of artemisia salsoloides Willd. from Ladakh
Authors: Weyerstahl Peter , Wahlburg Hans‐Christian , Marschall Helga , Kaul Vijay K. 
Published: November 2006

AbstractThe essential oil and the absolute of Artemisia salsoloides Willd. was investigated. More than 100 compounds, mainly monoterpene derivatives, could be identified by GC‐MS and/or 1H‐NMR spectra. (Z)‐Jasmone and some cinnamates are most interesting from the olfactory point of view. The absolute contains products of the oxidative degradation of davanone and higher oxidized monoterpenes, especially a new keto alcohol ‘photo‐oxonerol’ (5‐hydroxymethyl‐1,6,6‐trimethylbicyclo[2.1.1]hexan‐2‐one).
Volatile Flavour Constituents of Chempedak (Artocarpus polyphema Pers.) Fruit and Jackfruit (Artocarpus heterophyllus Lam.) from Malaysia
Authors: Wong K. C. , Lim C. L. , Wong L. L. 
Published: November 2006

AbstractSteam‐distilled volatile constituents from chempedak (Artocarpus polyphema Pers.) fruit and jackfruit (Artocarpus heterophyllus Lam.) grown in Malaysia were analysed by capillary GC and GC‐MS. Chempedak fruit volatiles contained 54 components of which 37.4%, were alcohols and 32.2% carboxylic acids. The main constituents were 3‐methylbutanoic acid (28.2%) and 3‐methylbutan‐1‐ol (24.3%). Other important flavour compounds include 2‐acetyl‐1‐pyrroline and the tentatively identified 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone. Jackfruit volatiles contained 45 components of which 32 have not been reported previously. Esters represented a high proportion (31.9%) of the jackfruit volatiles and are important contributors to the flavour of this fruit.
Seasonal studies on the concrete and absolute of Indian Jasminium grandiflorum L. flowers
Authors: Verghese J. , Sunny T. P. 
Published: November 2006

AbstractIndian Jasminium grandiflorum L. flowers furnish a concrete and an absolute comparable with that from flowers of the same species from different locations, the average seasonal yield being 0.31% of the weight of flowers as concrete and 53.6% of the concrete as absolute. Gas chromatographic screening of the jasmine fragrances reveal that the gross compositional pattern is similar to that of oils from other countries. For comparison, quantitative data of major components gleaned from literature have been compiled. Organoleptically, isolates derived from the Indian flowers have gained the confidence of perfumery houses. The Indian jasmine industry has thus matured to play a significant international role.
On the genuineness of citrus essential oils. Part XLI. Italian bitter orange essential oil: Composition and detection of contamination and additions of oils and terpenes of sweet orange and of lemon
Authors: Dugo Giovanni , Verzera Antonella , Stagno d'Alcontres Ildefonsa , Cotroneo Antonella , Ficarra Rita 
Published: November 2006

AbstractThe composition of the volatile fraction of Italian bitter orange essential oil, carried out by LC, HRGC and GC–MS, is reported: 60 components have been identified. The results obtained are compared with those in the literature for Italian and Spanish bitter orange oils.Two methods are suggested which allows the detection of contamination or possible additions of terpenes and oils of sweet orange and of lemon to genuine bitter orange oil. One is based upon the content of δ‐3‐carene and the value of the ratios δ‐3‐carene/camphene and δ‐3‐carene/terpinolene which permits the detection of the additions of 5% of sweet orange terpenes and oils; the second is based upon the content of α‐terpinene and the value of the ratios α‐terpinene/camphene and α‐terpinene/cis‐β‐ocimene and allows the detection of the addition of even 3% of lemon terpenes and oils.
The essential oils of two endemic Portuguese thyme species: Thymus capitellatus Hoffmanns. & Link and T. lotocephalus G. López & R. Morales
Authors: Figueiredo A. Cristina , Barroso José G. , Pedro Luis G. , Pais M. Salomé S. , Scheffer Johannes J. C. 
Published: November 2006

AbstractThe composition of the essential oils of Thymus capitellatus Hoffmanns. & Link and T. lotocephalus G. López & R Morales was studied by GC and GC–MS. The essential oils of T. capitellatus, isolated either from flowers or from leaves of the plant during its vegetative phase, showed a more or less similar composition, but the corresponding oil from T. lotocephalus showed marked differences. The oils of both species consisted mainly of oxygen‐containin monoterpenes (55–69% of the total oils). 1,8‐Cineole (50–56%) was the main component of the oils of T. capitellatus both in the oil from its flowers and in that from its leaves.The oil isolated from the flowers of T. lotocephalus was dominated by linalyl acetate (23%); the other major components were linalol (11%) and 1,8‐cineole (10%). However, in the oil from the leaves of this species 1,8‐cineole (24%) was again the major component, while linalyl acetate and linalol amounted to 5% and 6% respectively Although present in relatively small amounts, sesquiterpenes were more important in the oils of T. lotocephalu (15–17%) than in those of T. capitellatus (3–4%). The presence of 1,8‐cineole, in relatively large amounts, in the oil analysed was in agreement with the earlier finding of this compound as major component of other Iberian thyme oils However, the oil isolated from flowers of T. lotocephalus must be considered as being characterized by linalyl acetate, linalol instead of by 1,8‐cineole.
Glycosidically bound volatiles—a review 1986–1991
Authors: Stahl‐Biskup E. , Intert F. , Holthuijzen J. , Stengele M. , Schulz G. 
Published: November 2006

AbstractFive years ago, in 1986, only a limited number of glycosidically bound volatiles were known and little could be reported on the distribution of those compounds in the plant kingdom. Since then an explosion of research activities in this field has led to the publication of many interesting results concerning structurally diverse terpenoid and non‐terpenoid glycosides, their occurrence, and their role in different plant species. Up to now, about 200 different aglycone structures have been found in about 150 species belonging to 35 different families including ferns, gymnosperms, dicotyledons, and monocotyledons.All the diverse results concerning the role of these compounds in the plants should not lead us into ascribing to them an exclusive role, such as being involved in essential oil metabolism, as early workers have postulated. Although considering new electron microscopical observations of a transformation of carbohydrate‐rich substances into lipophilic droplets at the tonoplast of Mentha × piperita secretory cells, the range of possible roles should not be underestimated. New experimental work should not only provide new analytical data but should also attempt to throw more light on the role of the glycosides.
Some critical comments on the legislative control of flavourings in food
Authors: Siegwart Y. 
Published: November 2006

AbstractFor many reasons flavouring agents have to be considered as a special type of food additives. A general system for their approval is still lacking, largely because of insufficient toxicological data. In addition, consumers want a comprehensible definition of flavouring agents and the scope for their use in foods. Work done in this field and existing and new regulations required to improve the legislative control of flavourings in food are discussed.
Isotopic methods for control of natural flavours authenticity
Authors: Martin Gilles , Remaud Gérald , Martin Gérard J. 
Published: November 2006

AbstractThe use of natural flavours or essential oils often brings a clear marketing advantage in certain products (ice creams, soft drinks, sweets, etc.). The cost of natural flavours, however, is often a factor of 10 or more higher than the price of synthetic copies. Owing to this price advantage and to the difficulty of differentiating natural flavours from the same molecules made by chemical synthesis, it has been reported that synthetic flavours are sometimes sold as natural ones.Isotopic mass spectrometry (carbon‐13 and deuterium) have in the past made it possible in many cases to differentiate natural and synthetic molecules. Unfortunately, the possibility of isotopic marking or 13C enrichment, more recently reported, renders, in some cases (such as vanilla), isotopic mass spectrometry of less interest nowadays.The SNIF–NMRTM method (site‐specific natural isotope fractionation measured by nuclear magnetic resonance) makes possible the measurement of the D/H ratios in several sites in the molecule (five in the case of vanillin). This isotopic fingerprint is very much correlated with the origin of the molecule (type of plant, biotechnology, synthesis) and therefore makes possible a real guarantee of the natural origin of many flavours.