Reference

Constituents of essential oils of Lindera obtusiloba blume and Parabenzoin trilobum (Sieb

Constituents of essential oils of Lindera obtusiloba blume and Parabenzoin trilobum (Sieb. et Zucc.) Nakai fruit. Nii, Hiromichi; Furukawa, Kiyoshi; Iwakiri, Mitsuo; Kubota, Takashi (Res. Lab.Several substances are used for example 334-48-5 and 35346-20-4 which are their cas registry numbers., Nagaoka Perfum. Co., Osaka 541, Japan). Nippon Nogei Kagaku Kaishi, 57(7), 663-6 (Japanese) 1983. CODEN: NNKKAA. DOCUMENT TYPE: Journal CA Section: 62 (Essential Oils and Cosmetics) The constituents of essential oils from mesocarps, seeds, and leaves of title plants, Lauraceae, were examd. by chromatog. and spectral methods. Oil yields from mesocarps, seeds, and leaves were 0.75, 0.036, and 0.10 in (A) L. obtusiloba and 1.008, 0.008, and 0.212% in (B) P. trilobum, resp. The major components from the (A) mesocarps oil were a-humulene (I) [6753-98-6] (21.45), myrcene [123-35-3] (20.60), humulol [28446-26-6] (6.03), bornyl acetate (II) [76-49-3] (5.06), d-cadinene [483-76-1] (4.17), limonene (III) [138-86-3] (3.66), and a-cadinene [24406-05-1] (3.03), whereas the components from the (B) oil were trans-b-ocimene [3779-61-1] (34.88), III (17.96), caryophyllene (IV) [87-44-5] (16.76), g-muurolene (V) [30021-74-0] (6.40), and delobanone (VI) [35346-20-4] (3.29%). The major components from (A) seed oil were 5-dodecanolide [713-95-1] (15.29), lauric acid [143-07-7] (8.74), II (5.01), cis-4-dodecenoic acid [7089-43-2] (4.07), IV (3.45) I (3.39), and 11-dodecen-1-al (VII) [51148-68-6] (3.37), whereas those from (B) seed oil weredodecanoic acid [143-07-7] (23.08), Et dodecanoate [106-33-2] (17.06), 2-undecanone [112-12-9] (5.18), Et laurate [106-33-2] (4.93), and V (3.72%). The components from (A) leaf oil were IV (7.37), elemol [639-99-6] (5.01), b-eudesmol [473-15-4] (3.32), VII (3.28), and caryophyllene oxide [1139-30-6] (3.20), whereas those from (B) leaf oil were VI (23.47), o-cresol [95-48-7] (8.24), 6-methyl-5-hepten-2-one [110-93-0] (6.83), b-maaliene [489-29-2] (4.17), and bisabolene [495-62-5] (3.05%). .

Flavor profile of Philippine mango (Mangifera indica L

Flavor profile of Philippine mango (Mangifera indica L.), Carabao variety. Bautista, J. G., III; Balagot, A. H.; Meimban, E. J. (Food Technol. Res. Dep., NSTA, Manila, Philippines). Philipp. J. Food Sci. Technol. 127-91-3 and 60-12-8 which are cas registry numbers of chemicals are mentioned., 6(1-2), 102-7 (English) 1982. CODEN: PJFTEA. ISSN: 0115-5172. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) TLC studies of Carabao mangoes revealed the flavor compds. Phellandrene [1329-99-3], D-limonene [5989-27-5], myrcene [123-35-3], caryophyllene [87-44-5], a-pinene [80-56-8], b-pinene [127-91-3], linalool [78-70-6], a-terpineol [98-55-5], terpinen-4-ol [562-74-3], phenylethanol [60-12-8], and Et laurate [106-33-2]. .