Abstract
Geranium oil is known as a floral substitute of rose essential oil with its pungent rose-like odor and is one of the most valuable essential oils. Favorable quality properties make the geranium essential oil exigible for food industry applications. This study determined the chemical fingerprint of geranium essential oil using robust vibrational spectroscopy techniques (Fourier transform infrared spectroscopy and Raman spectroscopy). The mid-infrared characterization was accomplished on the basis of functional chemical groups of geranium essential oil. GC-MS (gas chromatography-mass spectroscopy) technique was used for the detection and quantification of the volatile constituents of geranium essential oil. 37 (thirty-seven) volatile compounds were determined by the GC-MS analysis. The most abundant compounds were determined as Citronellol (30.68 %), Geraniol (9.68%) and Citronelly formate (9.90%).
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