Premium
The essential oil of Rhus coriaria L. fruits
Author(s) -
Brunke E.J.,
Hammerschmidt F.J.,
Schmaus G.,
Akgül A.
Publication year - 1993
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.2730080408
Subject(s) - chemistry , terpene , terpenoid , carvacrol , acetone , terpineol , botany , caryophyllene , fatty alcohol , essential oil , organic chemistry , food science , stereochemistry , biology
The steam volatile constituents of the oriental spice sumac, the dry fruits of Rhus coriaria L., were analysed by GC and GC–MS. During comparative studies with plant material from six Turkish provinces, more than 120 substances could be identified. Main constituents are terpene hydrocarbons (i.e. α‐pinene, β‐caryophyllene and cembrene), oxygenated terpenes (i.e. α‐terpineol, carvacrol and β‐caryophyllene alcohol) as well as farnesyl acetone, hexahydrofarnesylacetone and aliphatic aldehydes. In addition, the fatty acids of the seed fat have been analysed as their methyl esters.