BT

Typical G.C. analysis

chenopodium ambrosioldes var. anthelminthicum oil america
#%LeftshiftComponents
211.98  ascaridole
50.14  camphene
80.03delta-3- carene
230.04  carvacrol
191.06trans- carveol
200.25cis- carveol
182.28  carvone
158.09para- cymene
170.09(E)- dihydrocarvone
10.01  dimethyl sulfide
40.02alpha- fenchene
1242.32  limonene
160.09(E)- limonene oxide
90.01  myrcene
100.01alpha- phellandrene
130.09beta- phellandrene
30.82alpha- pinene
60.18beta- pinene
70.01  sabinene
1117.54alpha- terpinene
140.58gamma- terpinene
220.02  thymol
20.22  tricyclene

A. O. Tucker and M. J. Maciarello, Some toxic culinary herbs in North America. In: Food Flavors, Formation, Analysis and Packaging Influences. Edits., E. T. Contis, C-T. Ho, C. J. Mussinan, T. H. Parliament, F. Shahidi and A. M. Spanier, 401-414, Elsevier, Amsterdam (1998).

P&F 24, No. 6, 45, (1999)

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