Perflavory
Typical G.C. analysis
lavandula angustifolia flower water
#%LeftshiftComponents
 2.20  borneol
 0.20  bornyl acetate
 0.09  camphene
 1.15  camphor
 0.07  caryophyllene
 0.14  caryophyllene oxide
 3.951,8- cineole
 0.19  coumarin
 0.13para- cymene
 0.68  ethyl amyl ketone
 1.92(E)-beta- farnesene
 4.55  geraniol
 0.08  geranyl acetate
 0.07  hexanol
 2.87  lavandulol
 1.28  limonene
 58.86  linalool
 0.61(E)- linalool oxide
 0.76(Z)- linalool oxide
 0.11  linalyl acetate
 0.07  myrcene
 1.44  nerol
 0.20  neryl acetate
 0.313- octanol
 0.25beta- pinene
 0.06alpha- santalene
 6.68  terpinen-4-ol
 6.06alpha- terpineol
 0.05  terpinolene
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