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Comparison of the Volatile Constituents of Propolis Gathered in Different Regions of Croatia
Author(s) -
Borčić I.,
Radonić A.,
Grzunov K.
Publication year - 1996
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199609)11:5<311::aid-ffj581>3.0.co;2-x
Subject(s) - propolis , chemistry , benzyl benzoate , terpene , benzoic acid , benzyl alcohol , gas chromatography–mass spectrometry , alcohol , chromatography , organic chemistry , food science , mass spectrometry , catalysis
Volatile compounds isolated from propolis, collected in two different regions of Croatia, were analysed by GC‐MS, and differed qualitatively and quantitatively. The major volatile components of Dalmatian propolis identified were terpenes (30%), while benzyl alcohol, benzoic acid and benzyl benzoate were predominant (49%) in propolis from Slavonia. The compounds α‐pinene, β‐pinene, γ‐terpinene, α‐muurolene, γ‐cadinene and δ‐cadinene have not previously been identified as components of propolis.