Abstract
Chestnut flower is the male inflorescence of chestnut, which has sweet smell and contains a variety of bioactive and fragrant compounds. The essential oils from four cultivars of Chinese chestnut flowers (Yankui, Yanlong, Zaofeng and Zipo) were extracted and the chemical constituents were qualitatively and quantitatively determined by gas chromatography-mass spectroscopy (GC-MS) and GC-FID. A total of 28 compounds were identified, among which benzyl alcohol, nerol, 3-hexen-1-ol, acetophenone, nonanal, linalool and α-terpineol were the main constituents. The physicochemical properties including relative density, refractive index and solubility were also measured.
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