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Components of the essential oil of Cyptotaenia japonica Hassk ‘Itomitsuba’ for Japanese food
Author(s) -
Miyazawa Mitsuo,
Okamura Sigeaki,
Okuno Yoshiharu,
Morii Seiji
Publication year - 1999
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(199909/10)14:5<273::aid-ffj824>3.0.co;2-9
Subject(s) - chemistry , essential oil , sesquiterpene , terpenoid , germacrene , monoterpene , elemene , organic chemistry , food science , stereochemistry , biochemistry , apoptosis
The composition of the essential oil from Cyptotaenia japonica Hassk (‘Itomitsuba’ in Japanese) has been investigated by capillary GC, GC–MS and 1 H‐NMR. The oil contained 52 volatile components, of which 95% were terpenoids. The main constituents were the sesquiterpene hydrocarbons germacrene D (25.8%), α‐selinene (13.2%), trans ‐farnesene (10.9%), γ‐elemene (10.6%), β‐elemene (6.8%), β‐selinene (4.8%) and trans ‐caryophyllene (2.6%). Copyright © 1999 John Wiley & Sons, Ltd.