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Volatile components of avocado leaves ( Persea americana mill) from the Mexican race
Author(s) -
SagreroNieves Lorenzo,
Bartley John P
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740670109
Subject(s) - persea , aroma , eugenol , gas chromatography , chemistry , gas chromatography–mass spectrometry , horticulture , lauraceae , botany , chromatography , mass spectrometry , biology , food science , organic chemistry
The chemical composition of the volatile oil of avocado leaves from Mexican race (Persea americana Mill) grown in the highlands of Mexico was investigated by gas chromatography and gas chromatography‐mass spectrometry. Thirty compounds were identified accounting for 92.45% of the oil. Estragol (78.12%), α‐cubebene (3.58%), methyl eugenol (3.37%) and β‐caryophyllene (2.10%) were the major components representing more than 87%. The oil has a characteristic aroma similar to anise‐tobacco.