Typical G.C. analysis

Perflavory

Typical G.C. analysis
#	%	Leftshift	Components
acacia absolute
30	34.36	para-	anisaldehyde
23	0.13		anisyl acetate
3	5.98		benzaldehyde
27	trace		benzothiazole
36	0.18		benzyl 2-methyl propionate
16	0.75		benzyl acetate
6	0.01		benzyl alcohol
45	0.09		benzyl benzoate
42	0.13		citronellyl acetate
28	0.37	beta-	cyclocitral
34	0.09		decanol
54	0.02		dibutyl phthalate
57	0.09		docosane
29	0.15		dodecane
55	0.40		eicosane
50	0.11		ethyl para-anisate
33	0.18		ethyl salicylate
32	5.57		geranial
31	19.45		geraniol
22	0.56		geranyl acetate
56	1.76		heneicosane
44	0.51		heptadecane
49	0.68	alpha-	ionone
52	1.34	beta-	ionone
8	0.20		limonene
14	0.86		linalool
13	0.31	(Z)-	linalool oxide
21	2.02		methyl 2,6-dihydrobenzoate
51	0.59		methyl 6-methoxysalicylate
12	0.09		methyl benzoate
1	0.22		methyl cyclohexane
41	3.83	3-	methyl dec-3-enol
37	0.92	3-	methyl dec-4-enol
4	0.18		methyl heptenone
38	trace	1-	methyl naphthalene
35	0.02	2-	methyl naphthalene
43	0.31		methyl para-anisate
40	0.04	2-	methyl propyl benzoate
26	94.40		methyl salicylate
5	1.06		myrcene
25	2.50		naphthalene
20	0.66		neryl acetate
48	6.25		nonadecane
15	0.13	(E,Z)-2,6-	nonadienal
17	0.20	(E)-2-	nonenal
19	0.20	(E)-2-	nonen-1-ol
18	1.43	(Z)-3-	nonen-1-ol
10	0.59	(E)-	ocimene
9	0.18	(Z)-	ocimene
46	0.15		octadecane
2	0.04		octane
11	0.03		octanol
53	0.26		pentadecane
24	0.22		tetradecane
58	0.37		tricosane
39	0.31		tridecane
7	0.07	2,2,6-	trimethyl cyclohexanone
47	0.26	6,10,14-	trimethyl pentadecanone
59	0.11	2,6,6-	trimethyl-2-hydroxycyclohexylidene acetic acid lactone
R. A. Flath, T. R. Mon, G. Lorenz, V. J. Whitten and J. W. Mackley, Volatile components of Acacua ap. Blossoms. J. Agric. Food Chem., 31, 1167-1170 (1983). P&F 9, No. 4, 35, (1984)