Perflavory
Typical G.C. analysis
guava fruit headspace reunion
#%LeftshiftComponents
180.50  borneol
177.60gamma- butyrolactone
160.70beta- caryophyllene
140.10alpha- copaene
240.30  cumin alcohol
20.50  ethyl butyrate
150.405- ethyl dihydro-2(5H)-furanone
90.40  ethyl hexanoate
190.105- ethyl-2(5H)-furanone
132.20(E,E)-2,4- hexadien-1-al
365.90  hexanal
110.50  hexanol
87.40(E)-2- hexenal
71.00(Z)-2- hexenal
42.00(Z)-3- hexenal
120.70(E)-2- hexen-1-ol
101.30(Z)-3- hexen-1-yl acetate
10.10  methyl butyrate
60.20  methyl hexanoate
210.303- methyl-4-octanone
50.30  myrcene
221.60  phenol
230.105-phenyl propanol
200.303- phenyl-1-propyl acetate
J. of Ess. Oil Res. 12, No. 2, 153, (2000)
lallemantia peltata (l.) fisch. et mey. oil turkey
#%LeftshiftComponents
125.10  bicyclogermacrene
86.90beta- bourbonene
107.30beta- caryophyllene
2trace1,8- cineole
612.00  geijerene
93.70pregeijerene
1127.40  germacrene D
38.30(Z)-3- hexenal
7trace(Z)-3- hexen-1-ol
19.20  limonene
520.10(E)-beta- ocimene
4trace(Z)-beta- ocimene
J. of Ess. Oil Res. 12, No. 6, 689, (2000)
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