# The Volatile Compounds Composition of Different Parts of Wild Kazakhstan _Sedum eversii_ Ledeb.
## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline \multirow{2}{*}{**N**} & \multirow{2}{*}{**Compounds**} & **Molecular** & \multicolumn{4}{c}{**Percentage Content, \%**} \\ \cline{3-6}  & & **Formula** & **1** & **2** & **3** & **4** \\ \hline
64 & Butanoic acid, 2-oxo- & C\({}_{4}\)H\({}_{6}\)O\({}_{3}\) & - & - & 1.71 & - \\
65 & 1-Octanol & C\({}_{8}\)H\({}_{18}\)O\({}_{3}\) & - & - & - & 0.69 \\
66 & Phenol, 2,4-bis(1,1-dimethylethyl)- & C\({}_{14}\)H\({}_{22}\)O & - & - & - & 1.35 \\
67 & 7-Oxabicyclo[4,1,0]heptane, & C\({}_{02}\)H\({}_{16}\)O\({}_{2}\) & - & - & - & 1.08 \\
68 & 9,12,15-Octadecatrienoic acid, ethyl ester, (Z,Z,Z)- & C\({}_{20}\)H\({}_{34}\)O\({}_{2}\) & - & - & - & 9.41 \\
69 & 3,4-Dihydroxy-5-methyl-dihydrofuran-2-one & C\({}_{5}\)H\({}_{8}\)O\({}_{4}\) & - & - & - & 0.98 \\
70 & Ethyl 2,3-epoxybutyrate & C\({}_{6}\)H\({}_{10}\)O\({}_{3}\) & - & - & - & 1.71 \\
71 & 4-(p-Acetoxyphenyl)-2-butanone & C\({}_{12}\)H\({}_{14}\)O\({}_{3}\) & - & - & - & 1.08 \\
72 & Aliphatic monoterepenes & & 28.58\% & 1.34\% & 3.06\% & 8.20\% \\
73 & Oxygenated monotereponoids & & 54.41\% & 31.28\% & 21.49\% & 53.18\% \\
74 & Diterpenoids & & 1.42\% & 6.16\% & 17.99\% & 23.75\% \\
75 & Others & & 15.59\% & 61.22\% & 57.46\% & 14.87\% \\
76 & The common compounds & & 100\% & 100\% & 100\% & 100\% \\ \hline \end{tabular}
\end{table} 
Table 1: \(Cont.\)served. Oxygenated monoterepenes in the root (underground part) were present in a significant amount (37.18%, Figure 2), with compounds such as Butanoic acid, 4-hydroxy-(0.77%), 2-Furanmethanol (1.33%), 2(5H)-Furanone (0.83%), (-)-Myrtenol (19.82%), 2.6-Octadien-1-ol, 3,7-dimethyl-, (Z)- (0.44%), Propanoic acid, 2-methyl-, 3-hydroxy-2,4,4-trimethylpentyl ester (0.94%), Phenylethyl Alcohol (0.43%), 1-Cyclohexene-1-methanol, 4-(1-methylehenyl)-(0.57%), 1,4-Cyclohexadiene-1-methanol, 4-(1-methylehenyl)-(1.11%), 1.3-Cyclohexadiene-1-methanol, 4-(1-methylehenyl)-(1.64%), 2-Hydroxy-gamma-butylrolactone (3.60%), 2-Methoxy-4-vinylphenol (1.41%), 2-Propen-1-ol, 3-phenyl-(1.56%), Ethyl (2E)-3-(4-hydroxy-3-methoxyphenyl)-2-propenoate (0.71%), 4-((1E)-3-Hydroxy-1-propenyl)-2-methoxyphenol (0.38%), and p-Hydroxycinamic acid ethyl ester (0.74%). Butyrolactone, n-Amyl ether, 5-Hydroymethylfurfural, o-Methoxy-\(\alpha\),\(\alpha\)-dimethyl benzyl alcohol, 2-Furanmethanol, 5-ethyltetrahydro-\(\alpha\),\(\alpha\),5-trimethyl-, cis-, 2-Furancarboxylic acid, 1-Octanol, and Ethyl 2,3-epoxybutyrate were not found. Among them, 2-Furanmethanol, 2(5H)-Furanone, (-)-Myrtenol, 2,6-Octadien-1-ol, 3,7-dimethyl-, (Z)-, Phenylethyl alcohol, 1-Cyclohexene-1-methanol, 4-(1-methylehenyl)-, 1,4-Cyclohexadiene-1-methanol, 4-(1-methylehenyl)-, 1,4-Cyclohexadiene-1-methanol, 4-(1-methylehenyl)-, 2-Methoxy-4-vinylphenol, 4-((1E)-3-Hydroxy-1-propenyl)-2-methoxyphenol, 2-Furanmethanol, 5-ethoxy-1-, \(\alpha\),5-trimethyl-, and cis- 5-Hydroymethylfurfural, cis- have been studied for their potential antioxidant and antimicrobial properties. Additionally, these compounds are used in the food industry as flavoring agents [32]. Figure 3 shows the chromatogram of the identified compounds; high peaks with retention time (minutes) can be noted: 2-Hydroxy-gamma-butyrolactone (6.50%) at 23.4 min, 2-Propen-1-ol, 3-phenyl-(6.71%) at 25.6 min, and Ethyl \(\alpha\)-d-glucopyranoside (20.36%) at 42.9 min. Oxygenated monoterepenes in the root (aerial part, Figure 3) were present in a significant amount (25.05%).