Journal of Essential Oil Research · 1998 · 12 citations · 4 references
AgricultureEnologyEthnobotanyFood AnalysisFood ChemistryAroma CompoundsAromatic PlantsVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Organic CompoundsVolatile Substance Analysis
Abstract The composition of olibanum oil produced by simultaneous distillation and extraction from material produced in Oman, Turkey and Israel was examined by GC and GC/MS. The main constituent of the Omani oil was α-pinene (56.6%), whereas the Turkish and Israeli oils were rich in octyl acetate (68.5% and 28.5%) and octanol (11.1% and 10.1%), respectively. From these results it was concluded that the taxonomic origin of Omani oil was Boswellia frereana Birdwood, while those of Turkish and Israeli origin were B. carteri Birdwood. The antimicrobial activity of Omani olibanum was examined Key Word Index: Boswellia frereana Boswellia carteri Bursuraceaeolibanumα-pineneoctyl acetateoctanol
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Agriculture, Chemistry, Food Science +16
Registry of mass spectral data
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