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Volatile components of plumeria flowers. Part 2. 1 Plumeria rubra L. cv. ‘Irma Bryan’
Author(s) -
Omata Akihiko,
Nakamura Shoji,
Hashimoto Seiji,
Furukawa Kiyoshi
Publication year - 1992
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.2730070108
Subject(s) - chemistry , phenylacetaldehyde , essential oil , botany , apocynaceae , flor , cultivar , pera , horticulture , chromatography , food science , organic chemistry , biology , orange (colour) , biochemistry
The essential oil of one of the cultivars of Plumeria rubra L. ‘Irma Bryan’ growing in Hawaii was extracted by simultaneous distillation and extraction (SDE). The essential oil was analysed with GC and GC‐MS, and a total of 67 compounds were identified. β‐Phenylethyl alcohol, phenylacetaldehyde and methyl cinnamate were found to make a major contribution to the floral spicy scent of this flower.