BT

Typical G.C. analysis

thymus serpyllum oil france
#%LeftshiftComponents
120.42allo- aromadendrene
190.05alpha- bisabolene
80.24beta- bourbonene
210.33delta- cadinene
302.90alpha- cadinol
283.40T- cadinol
240.33(Z)- calamenene
20.04  camphene
290.30  carvacrol
1113.80beta- caryophyllene
263.00isocaryophyllene oxide + caryophyllene oxide
50.401,8-cineole + beta-phellandrene
60.16para- cymene
220.22(E,E)-alpha- farnesene
150.91(E)-beta- farnesene
321.92  farnesol
310.40  farnesyl acetate
170.47  geranial
2511.80  geraniol
2025.00  geranyl acetate
330.09  indole
40.51  limonene
91.60  linalool
162.00gamma- muurolene
130.50  neral
230.70  nerol
277.00  nerolidol
180.60  neryl acetate
100.05(E)-2- nonenal
10.08alpha- pinene
3tracebeta-pinene + sabinene
70.12 rose oxide
141.60alpha- terpineol

G. Vemin, C. Ghiglione and C. Parkanyi, GC-MS-SPECMA bank analysis of Thymus serpyllum (Opiz) Wollm. (wild thyme) from Hautes AIpes (France). In Spices, herbs and edible fungi. Edit., G, Charalambous, pp. 501-515, Developments in Food Science, 34, Elsevier, Amsterdam (1994).

P&F 23, No. 3, 63, (1998)

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