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Volatile constituents from flowers of Acacia caven (Mol.) Mol. var. caven, Acacia aroma Gill. ex Hook., Erythrina crista‐galli L. and Calliandra tweedii Benth.
Author(s) -
Lamarque Alicia L.,
Maestri Damian M.,
Zygadlo Julio A.,
Grosso Nelson R.
Publication year - 1998
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(1998070)13:4<266::aid-ffj739>3.0.co;2-5
Subject(s) - chemistry , erythrina , aroma , eugenol , botany , acacia , biology , food science , organic chemistry
The steam volatile flower oils of Acacia caven (Mol.) Mol. var. caven , Acacia aroma Gill. ex Hook, Erythrina crista‐galli L. and Calliandra tweedii Benth., isolated by hydrodistillation, were analysed by GC–MS. The main components of the oils were: for Acacia caven , p ‐anisaldehyde, ( E , E )‐farnesyl acetate, eugenol and benzyl alcohol; for Acacia aroma , methyl salicylate and eugenol; for Erythrina crista‐galli , linalol; and for Calliandra tweedii , α‐terpineol and methyl salicylate. © 1998 John Wiley & Sons, Ltd.