Abstract
The volatile constituents of nutmeg ( Myristica fragrans) were isolated and identified using GLC techniques and i.r. and u.v. spectral data. In addition to the previously reported volatile constituents, α-thujene, Δ 3-carene, 1(7),2- pmethadiene, and trans and cis-sabinene hydrate were identified. Prolonged storage of nutmeg resulted in changes in the volatile composition as determined by gas chromatography. The variation in composition of these nutmeg constituents appears to be mainly a function of their volatilization. The percentage of free myristic acid may serve as an indication of the age of ground nutmeg.
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