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Composition of the essential oils of Zosima absinthifolia (Vent.) Link and Ferula elaeochytris Korovin from Turkey
Author(s) -
Başer K. H. C,
Özek T,
Demirci B,
Kürkçüoǧlu M,
Aytaç Z,
Duman H
Publication year - 2000
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 - 10.1002/1099-1026(200011/12)15:6<371::aid-ffj919>3.0.co;2-z
Subject(s) - chemistry , essential oil , nonane , germacrene , composition (language) , ethyl hexanoate , food science , organic chemistry , flavor , linguistics , philosophy
The hydrodistilled essential oils from dried fruits of Zosima absinthifolia and Ferula elaeochytris were analysed by GC – MS. Sixteen components, representing 95.8% of the oil in Zosima absinthifolia , and 43 components, making up 76.7% of the oil of Ferula elaeochytris , were characterized. The major components were octyl acetate (38.4%) and octyl hexanoate (31.9%) in the former oil; and nonane (27.1%), α‐pinene (12.7%) and germacrene B (10.3%) in the latter. Copyright © 2000 John Wiley & Sons, Ltd.