| anethum graveolens herb oil reunion | |||
| # | % | Leftshift | Components |
|---|---|---|---|
| 31 | 0.10 | bornyl acetate | |
| 35 | 0.08 | gamma- | cadinene |
| 5 | trace | camphene | |
| 23 | 0.10 | camphor | |
| 10 | trace | delta-3- | carene |
| 29 | 0.40 | carvone | |
| 30 | 0.10 | carvotan acetone | |
| 12 | 3.80 | para- | cymene |
| 26 | trace | (Z)- | dihydrocarvone |
| 34 | 0.10 | dihydrolimonen-10-ol | |
| 24 | 20.80 | dill ether | |
| 36 | 0.20 | docosene | |
| 33 | 0.10 | eugenol | |
| 13 | 10.90 | limonene | |
| 19 | trace | linalool | |
| 22 | 0.10 | (E)-para- | menth-2-en-1-ol |
| 21 | 0.10 | (Z)-para- | menth-2-en-1-ol |
| 8 | 0.60 | myrcene | |
| 18 | 0.10 | nonanal | |
| 15 | trace | (E)-beta- | ocimene |
| 14 | trace | (Z)-beta- | ocimene |
| 2 | trace | octane | |
| 9 | 56.50 | alpha- | phellandrene |
| 4 | 1.70 | alpha- | pinene |
| 7 | trace | beta- | pinene |
| 25 | 0.10 | (E)- | piperitol |
| 28 | 0.10 | (Z)- | piperitol |
| 6 | 0.10 | sabinene | |
| 11 | trace | alpha- | terpinene |
| 16 | trace | gamma- | terpinene |
| 27 | 0.20 | alpha- | terpineol |
| 17 | 0.20 | terpinolene | |
| 3 | 0.30 | alpha- | thujene |
| 32 | trace | thymol | |
| 1 | 0.20 | toluene | |
| 20 | trace | undecane | |
R. R. Vera and J. Chane-Ming, Chemical composition of essential oil of dill (Anethum graveolens L.) growing in Reunion Island. J. Essent. Oil Res., 10, 539-542 (1998). P&F 25, No. 6, 32, (2000) | |||
| ocimum basilicum herb oil | |||
| # | % | Leftshift | Components |
| 18 | 6.76 | (E)-alpha- | bergamotene |
| 20 | trace | bisabolene | |
| 22 | 1.10 | (Z)-delta- | bisabolene |
| 21 | 1.15 | gamma- | cadinene |
| 26 | 18.14 | T- | cadinol |
| 6 | trace | camphor | |
| 17 | 48.70 | beta- | caryophyllene |
| 24 | 1.25 | caryophyllene oxide | |
| 4 | 0.43 | 1,8- | cineole |
| 13 | 0.99 | alpha- | copaene |
| 25 | 2.46 | cubenol | |
| 29 | trace | docosene | |
| 15 | 0.96 | beta- | elemene |
| 11 | trace | delta- | elemene |
| 12 | 4.00 | eugenol | |
| 31 | trace | henitriacontane | |
| 27 | trace | hexadecene | |
| 19 | 6.00 | alpha- | humulene |
| 9 | 0.55 | lavandulyl acetate | |
| 5 | 1.55 | linalool | |
| 8 | 0.68 | methyl chavicol | |
| 14 | 2.50 | (E)- | methyl cinnamate |
| 10 | trace | (Z)- | methyl cinnamate |
| 16 | 0.61 | methyl eugenol | |
| 30 | trace | nonacosane | |
| 28 | trace | octadecene | |
| 1 | 0.16 | alpha- | pinene |
| 3 | 0.25 | beta- | pinene |
| 2 | 0.10 | sabinene | |
| 23 | 1.50 | spathulenol | |
| 7 | 0.16 | alpha- | terpineol |
| 32 | trace | tritriacotane | |
P. Pallado, G. Tassinato, M. D'AIpaos and P. Traldi, Gas chromatography/mass spectmetry in aroma chemistry: a comparison of essential oils and flavours extracted by classical and supercritical techniques. Rapid Commun, Mass Spectro., 11, 1335-3341 (1997). P&F 23, No. 6, 53, (1998) | |||
| ocimum basilicum leaf oil CO2 extract | |||
| # | % | Leftshift | Components |
| 18 | 9.60 | (E)-alpha- | bergamotene |
| 20 | trace | bisabolene | |
| 22 | trace | (Z)-delta- | bisabolene |
| 21 | 4.12 | gamma- | cadinene |
| 26 | 5.79 | T- | cadinol |
| 6 | 0.46 | camphor | |
| 17 | 1.08 | beta- | caryophyllene |
| 24 | trace | caryophyllene oxide | |
| 4 | 4.80 | 1,8- | cineole |
| 13 | 9.68 | alpha- | copaene |
| 25 | 1.08 | cubenol | |
| 29 | trace | docosene | |
| 15 | trace | beta- | elemene |
| 11 | trace | delta- | elemene |
| 12 | 12.40 | eugenol | |
| 31 | trace | henitriacontane | |
| 27 | trace | hexadecene | |
| 19 | 0.62 | alpha- | humulene |
| 9 | 0.78 | lavandulyl acetate | |
| 5 | 32.00 | linalool | |
| 8 | 11.40 | methyl chavicol | |
| 14 | 1.40 | (E)- | methyl cinnamate |
| 10 | 1.70 | (Z)- | methyl cinnamate |
| 16 | 1.40 | methyl eugenol | |
| 30 | trace | nonacosane | |
| 28 | trace | octadecene | |
| 1 | trace | alpha- | pinene |
| 3 | 0.14 | beta- | pinene |
| 2 | trace | sabinene | |
| 23 | 0.62 | spathulenol | |
| 7 | 0.93 | alpha- | terpineol |
| 32 | trace | tritriacotane | |
P. Pallado, G. Tassinato, M. D'AIpaos and P. Traldi, Gas chromatography/mass spectmetry in aroma chemistry: a comparison of essential oils and flavours extracted by classical and supercritical techniques. Rapid Commun, Mass Spectro., 11, 1335-3341 (1997). P&F 23, No. 6, 53, (1998) | |||