Typical G.C. analysis

Perflavory

Typical G.C. analysis
#	%	Leftshift	Components
amyris wood oil
11	0.70	alpha-	acoradiene
30	1.00	beta-	acoradiene
35	0.70	beta-	acorenol
3	1.00	alpha-	agarofuran
14	1.60	beta-	bisabolene
26	0.20	delta-	cadinol
37	<0.10	T-	cadinol
2	trace	beta-	caryophyllene
36	<0.10		cedranol
17	3.10	ar-	curcumene
24	0.40	alpha-mono	cyclonerolidol
22	0.30	gamma-mono	cyclonerolidol
21	0.40	gamma-mono	cyclonerolidol
20	0.80		dihydroagarofuran
9	0.10	beta-	elemene
4	10.10		elemol
5	10.90	10-epi-gamma-	eudesmol
6	16.80	beta-	eudesmol
1	<0.10		furfural
31	1.00	alpha-	gurjunene
16	0.40	beta-	himachalene
15	<0.10	alpha-	humulene
7	0.50	4alpha-	hydroxydihydroagarofuran
38	<0.10		ledol
23	0.50	(E)-	nerolidol
10	<0.10	alpha-	santalene
34	6.40		selin-5-en-7-ol
29	0.10		selina-3,7-diene
19	3.50		selina-3,7(11)-diene
25	0.20		selina-5-en-11-ol
32	0.50	alpha-	selinene
18	3.10	epi-alpha-	selinene
12	trace	epi-gamma-	selinene
27	<0.10	1,3,7,7-	tetramethyl bicyclo(4.4.0)-3-decene
13	trace		valencene
28	0.10	iso	valencene
8	22.10		valerianol
33	3.50		zingiberene
B. Corbier, C. Ehret and P. Maupetit, Constituents inedits de L’essence de Santal Amyris. In: Progress in Terpene Chemistry. Edit., D. Joulain, pp. 307-316, Editns Frontiers (1986). P&F 21, No. 1, 37, (1996)
chicory root oil
Table X. Comparative chemical composition (%) of the volatiles isolated by simultaneous distillation-extraction (SDE) and dynamic headspace of roasted chicory
#	%	Leftshift	Components
52	0.039	2-	acetyl-5-methyl furan
17	0.331	2,3-	butane dione
2	0.013	2-	buten-1-al
15	0.011	3-	buten-2-one
25	0.018		cyclopentanone
41	1.787		dihydro-2-methyl-3(2H)-furanone
53	0.067		dihydro-2(3H)-furanone
51	0.222	2,6-bis(1,1-	dimethyl ethyl)-4-methyl phenol
22	0.063	2,3-	dimethyl pyrazine
16	0.187	2,5-	dimethyl pyrazine
18	0.310	2,6-	dimethyl pyrazine
6	0.031	3,4-	dimethyl-2,5-furandione
34	0.061	2,5-	dimethyl-3-(2-methyl propyl) pyrazine
38	0.073	2,6-	dimethyl-3-(3-methyl butyl) pyrazine
20	0.028		ethyl pyrazine
32	0.019	2-	ethyl-3,5-dimethyl pyrazine
30	0.009	2-	ethyl-3,6-dimethyl pyrazine
26	0.015	2-	ethyl-5-methyl pyrazine
24	0.112	2-	ethyl-6-methyl pyrazine
55	1.264	2-	furan methanol
57	0.055	2(2-	furanyl methyl)-5-methyl furan
46	1.338	1-(2-	furanyl) ethanone
45	9.485	2-	furfuraldehyde
40	0.015	N-	furfuryl pyrrole
42	0.023	N-	furfuryl-2-acetyl pyrrole
43	0.009	N-	furfuryl-2-formyl pyrrole
3	0.057		hexanal
33	0.023	4-	hydroxy-3-methyl acetophenone
48	0.009	1-	methoxy-4-methyl benzene
39	0.024	2-	methoxymethyl furan
50	0.106	3-	methyl butyric acid
58	0.017		methyl hexadecanoate
1	0.024	3-	methyl pentanal
54	0.016	2-	methyl phenol
11	0.027	1-(2-	methyl propylidene) phenyl acetaldehyde
13	0.074		methyl pyrazine
4	0.002	2-	methyl-2-buten-1-al
10	0.006	5-(5-	methyl-2-furanyl) methyl-2-furfuraldehyde
5	0.032	2(5-	methyl-2-furanyl)-1-propanone
49	2.078	5-	methyl-2-furfuraldehyde
19	0.003	4-	methyl-2-pentanone
14	0.056	5-	methyl-2-phenyl-2-hexen-1-al
8	0.017	2-	methyl-3-beta-furyl propenal
7	0.046	2,2-	methylene bis-5-methyl furan
21	0.425	2,3-	pentane dione
27	0.009	2,4-	pentane dione
23	0.012	3-	penten-2-one
37	0.022	2-	pentyl furan
56	0.017		phenol
29	0.018	1-	phenyl-2-propanone
36	0.001	2-(2-	propenyl) furan
12	0.002		pyrazine
47	0.005		pyridine
31	0.096	1-(1H-	pyrrol-2-yl) ethanone
44	0.003		toluene
28	0.062		trimethyl pyrazine
H. Back and K. R. Cadwallader, Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry. J. Food Sci., 63, 234-237 (1998). P&F 26, No. 3, 66, (2001)
chicory root roasted extract
Five years later, Sannai eta1. (1982) examined the steam volatile constituents of roasted chicory roots. Using a combination of modern analytical techniques, they identified the following volatiles:
#	%	Leftshift	Components
2	0.15	4-	acetyl pyrazole
10	3.77	2-	acetyl pyrrole
3	trace		benzaldehyde
16	0.37		benzoic acid
9	trace		benzothiazole
15	0.20		coumarin
14	0.11		dihydroactinidiolide
12	0.51	2-	formyl-5-methyl pyrrole
6	0.20		furfural alcohol
1	2.80		furfuraldehyde
11	0.63	2-	furyl hydroxymethyl ketone
25	1.40	2-(5-	hydroxmethyl-2-formyl pyrrol-1-yl) 4-methyl valeric acid lactone
17	4.27	5-	hydroxymethyl-2-furfural
23	0.56	2-(5-	hydroxymethyl)-2-formyl pyrrol-1-yl) isovaleric acid lactone
30	6.74		linoleic acid
31	2.45		linolenic acid
26	0.99	7-	methoxycoumarin
27	0.64		methyl 3-hydroxybenzoate
8	0.15		methyl cyclopentenolone
21	7.45		methyl linoleate
22	2.00		methyl linolenate
18	0.89		methyl oleate
13	1.85		methyl palmitate
7	trace		methyl phenyl acetate
4	0.04	5-	methyl-2-furfural
29	0.60		oleic acid
28	5.80		palmitic acid
24	0.10		pentadecanoic acid
5	1.04		phenyl acetaldehyde
20	2.49		phenyl acetic acid
19	5.48		vanillin
A. Sannai, T. Fujimori and K. Kato, Studies on flavor components of roasted chicory root. Agric. Biol. Chem., 46, 429-433 (1982). P&F 26, No. 3, 66, (2001)
eschweilera coriacea (a. p. dc.) mori flower oil brazil
#	%	Leftshift	Components
30	1.50		benzyl benzoate
27	0.70	beta-	caryophyllene
23	0.30	(E,E)-2,4-	decadienal
6	0.90		decane
20	0.50		dodecane
15	1.70	(E)-2-	dodecenal
16	0.50		ethyl benzoate
2	1.00		furfural
1	11.60		hexanal
4	4.30		hexanol
3	1.40	(E)-2-	hexenal
29	0.80	(Z)-3-	hexen-1-yl benzoate
12	2.60		linalool
11	1.20	(E)-	linalool oxide furanoid
10	1.80	(Z)-	linalool oxide furanoid
25	1.30	(E)-	methyl cinnamate
17	0.40		methyl phenyl acetate
28	0.20	(E)-	nerolidol
24	2.20	gamma-	nonalactone
13	0.90		nonanal
9	23.40	(E)-beta-	ocimene
7	1.40	(Z)-beta-	ocimene
31	2.60		palmitic acid
5	0.80	2-	pentyl furan
21	0.80	2-	phenethyl acetate
14	6.80	2-	phenethyl alcohol
8	2.40		phenyl acetaldehyde
18	0.30		terpinen-4-ol
19	3.20	alpha-	terpineol
26	0.20		tetradecane
22	0.30		tridecane
J. of Ess. Oil Res. 12, No. 2, 163, (2000)
malpighia glabra fruit oil
#	%	Leftshift	Components
6	2.10	2-	acetyl furan
20	0.10		butyl hexanoate
13	0.10	1,8-	cineole
29	1.20	(E)-beta-	damascenone
33	0.10		dihydroactinidiolide
30	1.10	8(E)-4,7-	epoxymegastigma-5(11),8-diene
25	1.80	(8,E)-2,5-	epoxymegastigma-6,8-diene
24	0.40	(8,Z)-2,5-	epoxymegastigma-6,8-diene
18	0.10		ethyl 3-hydroxyhexanoate
15	0.30		ethyl furoate
12	0.20		ethyl furyl ketone
11	1.40		ethyl hexanoate
21	0.10		ethyl octanoate
3	56.80	2-	furfuraldehyde
17	21.50		heptanoic acid
14	0.60	gamma-	hexalactone
5	0.30		hexanol
4	0.20	(Z)-3-	hexen-1-ol
19	0.10	(Z)-3-	hexen-1-yl butyrate
28	0.30	3-	hexen-1-yl hexanoate
1	0.10	3-	hydroxy-2-butanone
27	1.20	(E,E)-pseudo-	ionone
26	3.30	(E,Z)-pseudo	ionone
31	0.80	(E)-beta-	ionone
32	0.10	(8,Z)-	megastigma-5,8-diene-4-one
8	0.20	5-	methyl furfural
9	0.10		methyl furoate
7	0.70		methyl hexanoate
2	0.30	(E)-3-	methyl-2-butenol
23	0.20		nonanoic acid
22	0.10		octanoic acid
10	0.20	1-	octen-3-ol
16	0.10	iso	prenyl butyrate
J. of Ess. Oil Res. 12, No. 6, 678, (2000)
osmanthus fragrans flower absolute
#	%	Leftshift	Components
96	0.04		amyl benzoate
32	0.03		amyl butyrate
36	0.008		amyl isovalerate
104	trace		amyl salicylate
80	0.06		anethole
107	0.003		anisyl acetate
51	0.19		benzaldehyde
70	0.08		benzyl acetate
87	0.19		benzyl alcohol
86	trace		benzyl butyrate
50	0.02		benzyl formate
59	0.16		bornyl acetate
15	trace		butanal
31	trace		butyl benzene
21	0.02		butyl butyrate
95	0.12		butyl phenyl acetate
62	trace		butyric acid
8	trace		camphene
52	trace		camphor
16	trace	delta-3-	carene
119	trace		carvacrol
71	trace		carvone
20	0.30	1,8-	cineole
75	trace		citronellol
103	trace	meta-	cresol
102	trace	para-	cresol
26	trace	para-	cymene
113	trace	delta-	decalactone
106	11.70	gamma-	decalactone
29	trace		decanal
117	0.05		decanoic acid
74	9.20		decanol
66	0.08		decyl acetate
130	0.39		dibutyl phthalate
84	trace		dihydrojasmone
89	0.28	2,6-	dimethyl phenol
111	0.03		docosane
124	0.21	gamma-	dodecalactone
49	0.05		dodecanal
97	0.04		eicosane
2	0.06		ethyl acetate
13	0.02		ethyl benzene
43	0.03		ethyl decanoate
22	0.004		ethyl hexanoate
101	trace		ethyl myristate
77	trace		ethyl salicylate
108	1.90		eugenol
121	0.02	(E)-iso	eugenol
114	0.02	(Z)-iso	eugenol
120	0.18		farnesol
45	trace		furfural
72	trace		geranial
83	0.07		geraniol
73	trace		geranyl acetate
68	0.08		geranyl formate + dodecanal
105	trace		heneicosane
17	trace		heptanal
94	trace		heptanoic acid
9	0.02	2-	heptanol + hexanal
38	trace		heptyl acetate
33	0.01		heptyl formate
88	trace		heptyl isovalerate
37	0.01		hexanal
81	0.05		hexanoic acid
39	0.12	(Z)-3-	hexen-1-ol
42	trace		hexyl butyrate
35	trace		hexyl propionate
110	0.007		hexyl salicylate
53	trace		hexyl valerate
82	0.86	alpha-	ionone
92	5.85	beta-	ionone
116	trace		jasmolactone
93	0.02	(Z)-	jasmone
128	0.02		lauric acid
18	trace		limonene
55	2.36		linalool
44	14.60	(E)-	linalool oxide furanoid
46	21.10	(Z)-	linalool oxide furanoid
56	trace		linalyl acetate
91	0.07		methyl alpha-ionone + quinoline
19	0.05	3-	methyl butanol
60	trace		methyl decanoate
118	trace		methyl dihydrojasmonate
78	0.03		methyl dodecanoate
58	trace	5-	methyl furfural
48	0.09		methyl nonanoate
127	0.16		methyl oleate
112	0.07		methyl palmitate
34	0.02	2-	methyl-2-hepten-6-one
4	trace	4-	methyl-2-pentenol
14	trace	4-	methyl-3-penten-2-one
131	0.03		myristic acid
99	0.21		nerolidol
98	0.04	gamma-	nonalactone
40	0.11		nonanal
63	0.70		nonanol
100	0.11		octanoic acid
57	0.02		octanol
28	trace	2-	octanone
47	trace		octyl acetate
69	0.02		octyl valerate
132	0.71		palmitic acid
3	0.003		pentanal
24	trace		pentenal
79	trace	2-	phenethyl acetate
90	0.19	2-	phenethyl alcohol + nonadecane
76	0.01	2-	phenethyl formate
65	trace		phenyl acetaldehyde
5	trace	alpha-	pinene
11	trace	beta-	pinene
1	trace		propanal
7	0.01		propanol
54	0.02		propionic acid
12	trace		sabinene
85	0.02		safrole
122	0.03	alpha-	santalol
126	0.02	beta-	santalol
25	trace		styrene
61	0.06		terpinen-4-ol
23	0.20	gamma-	terpinene
67	0.07	alpha-	terpineol
27	0.06		terpinolene
125	0.02		tetracosane
41	trace		tetradecane
109	0.23		thymol
6	trace		toluene
30	trace		tridecane
115	trace	gamma-	undecalactone
10	0.008		undecane
123	3.10		undecanoic acid
64	trace	iso	valeric acid
129	0.08		vanillin
V. T. Cogiya, L. G. Kharebava, R. V. Gogiya and E. B. Gvatua, Composition of the volatile compounds in flowers of Osrnanthus fragrans (Thumb) Lour. Rastit. Resur., 22, 243-248 (1986). P&F 17, No. 3, 61, (1992)
pistacia lentiscus fruit oil
#	%	Leftshift	Components
37	0.17	alpha-	amorphene
12	0.58	iso	amyl butyrate
21	0.41	iso	amyl hexanoate
32	0.06	iso	amyl octanoate
42	0.02	(E)-	anethole
31	trace		aromadendrene
35	1.44		borneol
40	0.62	delta-	cadinene
50	3.89	delta-	cadinol
44	0.41		calamenene
2	0.03		camphene
43	0.33	cis-	carveol
39	1.32		carvone
27	5.10	beta-	caryophyllene
47	5.16		caryophyllene oxide
8	0.25	1,8-	cineole
22	0.07	alpha-	copaene
41	trace		cumin alcohol
13	0.33	para-	cymene
30	0.05		ethyl decanoate
52	8.35		ethyl hexadecanoate
11	trace		ethyl hexanoate
53	0.51		ethyl linoleate
54	0.32		ethyl linolenate
20	trace		ethyl octanoate
25	0.58	alpha-	fenchyl alcohol
15	0.04		furfural
17	trace	2-	heptanol
16	0.03	(E)-2-	hexen-1-ol
18	0.31	(Z)-3-	hexen-1-ol
33	0.93	alpha-	humulene
49	0.41		humulene oxide
7	2.33		limonene
23	0.06		linalool
48	0.79		methyl eugenol
51	0.08		methyl isoeugenol
36	0.16		muurolene
4	0.24		myrcene
19	0.14	2-	nonanone
10	0.05	(Z)-beta-	ocimene
5	0.06	alpha-	phellandrene
1	0.21	alpha-	pinene
3	0.09	beta-	pinene
24	0.02	cis-	pinene hydrate
46	2.30		piperitenone
45	2.21	iso	piperitenone
38	3.75		piperitone
29	0.85		terpinen-1-ol
28	13.07		terpinen-4-ol
6	0.04	alpha-	terpinene
9	0.02	gamma-	terpinene
34	13.62	alpha-	terpineol
14	0.07		terpinolene
26	2.16	2-	undecanone
Z. Fleisher and A. Fleisher, Aromatic plants of the Holy Land and the Sinai Part X. Volatiles of the Mastic tree - Pistacia lentiscus L. J. Essent. Oil Res., 4, 663-665 (1992). P&F 18, No. 1, 53, (1993)

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