Flavour and Fragrance Journal · 1992 · 11 citations · 3 references
AgricultureBiochemistryPlant SciencesFood AnalysisFood ChemistrySeed ScienceAroma CompoundsOilseed Crop PhysiologySeed Nutritional CompositionVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Substance AnalysisAroma Compound AnalysisEssential Oil AnalysisEssential Oil ProfilingSeed Phytochemical ContentVolatile Contents
Abstract A comparison of the chemical compositions of the essential oil, the oleoresin and the volatile product of the oleoresin of ambrette seeds ( Abelmoschus moschatus Moench) is reported for the first time. The three samples have been investigated by OC‐MS and are similar. The main difference is the lack of the alcoholic compounds (aliphatic alcohols and farnesols) in the oleoresin.
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