Abstract
The composition of different essential oils (menthe, basil, lavender, rose) was investigated by gas chromatographic–mass spectrometry (GC–MS) method to identify those compounds responsible for the characteristic, pleasant floral or aroma odour or taste of some valuable oils. Three different rose oils presented monoterpenes as fragrance target compounds and some aliphatic hydrocarbons with fixative effects responsible for a longer-lasting odour impression. Chromatography was performed on a 5% phenyl methylpolysiloxane column (15 or 30 m x 0.25 mm I.D., 0.25 µm) operated in suitable temperature programs.
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Schedule a callMore From: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture
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