Reference

Chemical constituents of the essential oil of Inula royleana

Chemical constituents of the essential oil of Inula royleana. Qurieshi, M. A.; Dhar, K. L. (Reg. Res. Lab., Jammu-Tawi, India). J. Indian Chem. Soc., 55(5), 476 (English) 1978. CODEN: JICSAH. ISSN: 0019-4522. DOCUMENT TYPE: Journal CA Section: 62 (Essential Oils and Cosmetics) Oil of the roots of I. royleana (1%) contained eudesmol [51317-08-9], elemol [639-99-6], farnesol [4602-84-0], nerolidol [483-76-1], geraniol [106-24-1], borneol [507-70-0], a-terpineol [98-55-5], anisic alc. [105-13-5], cineol [470-82-6], Me heptenone [409-02-9], citronellal [106-23-0], cinnamaldehyde [104-55-2], b-caryophyllene [87-44-5], b-elemene [33880-83-0], g-elemene [29873-99-2], limonene [138-86-3], geranyl acetate [105-87-3], caryophyllene oxide [1139-30-6], b-selinene [17066-67-0], a-selinene [473-13-2], d-cadinene [483-76-1] and an unidentified compd., m 145-7°.

Separation of flavor components of natural vanilla by recycling preparative liquid chromatography and their identification by mass spectrometry

Separation of flavor components of natural vanilla by recycling preparative liquid chromatography and their identification by mass spectrometry. Da, Shilu; Vialle, J. (Dep. Chem., Wuhan Univ., Wuhan, Peop. Rep. China). Fenxi Huaxue, 12(5), 448-51 (Chinese) 1984. CODEN: FHHHDT. ISSN: 0253-3820. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The closely eluted flavor components of 2 natural vanilla prepns., Boubon vanilla and Tahiti vanilla, were further sepd. by recycling preparative liq. chromatog. on porous silica beads (5 m) using CH2Cl2-EtOAc-AcOH 91.5:8:0.5 and 96.5:3:0.5 as eluting solvents; the closely eluted fractions were rechromatographed on a similar column and eluted with the same solvent systems for 3-4 cycles. Two flavor components from Bourban vanilla were sepd. and identified as vanillin [121-33-5] and vanillic acid [121-34-6]. Four flavor components from Tahiti vanilla were sepd. and identified as anisic acid [1335-08-6], vanillin, Me p-hydroxybenzoate [99-76-3], and anisyl alc. [105-13-5].