Perflavory
Typical G.C. analysis
ho leaf oil
#%LeftshiftComponents
190.16  borneol
160.18  bornyl acetate
130.47  camphor
171.99beta- caryophyllene
80.211,8- cineole
230.25  citronellol
150.11alpha- copaene
110.01para- cymene
300.11beta- eudesmol
240.03  geranyl acetate
310.02  guaiol
210.17alpha- humulene
70.01  limonene
1490.57  linalool
270.11  methyl eugenol
290.05  methyl isoeugenol
50.08  myrcene
250.19  nerol
280.46(Z)- nerolidol
90.09beta- ocimene
60.05alpha- phellandrene
20.12alpha- pinene
30.05beta- pinene
40.05  sabinene
260.88  safrole
180.04  terpinen-4-ol
100.30gamma- terpinene
200.53alpha- terpineol
120.02  terpinolene
220.18alpha- terpinyl acetate
10.07alpha- thujene

W-Y. Shi, W. He, G-Y. Wen, D-H. Guo, G-Y. Long and Y-G. Liu, Essential oil of Cinnamomum camphora: composition and classification of types. Zhiwu Xuebao, 31, 209-214 (1989).

P&F 20, No. 4, 29, (1995)

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