Journal of Food Science · 1962 · 85 citations · 0 references
AgricultureBiochemistryChemistryAnalytical ChemistryFood ChemistryOrganic ChemistryAroma CompoundsEssential Fatty AcidsFatty Acid ChemistryVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Substance AnalysisEssential Oil AnalysisEssential Oil ProfilingOil Composition AnalysisTerpene Compounds
SUMMARY The monoterpene hydrocarbon composition of 29 non‐citrus essential oils was determined with silicic acid chromatostrips and gas‐liquid chromatography. Data arc presented showing the total monoterpene hydrocarbon content and the relative proportions of 19 of these compounds in each oil.