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The essential oil from the flowers of Campsis grandiflora (Thumb.) K. Schum. from China
Author(s) -
Ueyama Yoshitaka,
Hashimoto Seiji,
Furukawa Kiyoshi,
Nii Hiromichi
Publication year - 1989
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/ffj.2730040304
Subject(s) - chemistry , furfuryl alcohol , furfural , essential oil , bignoniaceae , botany , organic chemistry , food science , biology , catalysis
The essential oil of the flowers from Campsis grandiflora (Thumb.) K. Schum. ( Bignoniaceae ) growing in eastern China has been investigated by capillary GC and GC‐MS. The oil contained 154 volatile components of which ca 95% were identified. The main constituents were furfural, 5‐methylfurfural, furfuryl alcohol and 2‐acetylfuran, accounting for 44.7% of the oil.