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Typical G.C. analysis
ocimum basilicum leaf oil
#%LeftshiftComponents
250.01(E)- anethole
20.35  camphene
300.02  cedrol
75.471,8- cineole
170.01beta- copaene
220.66alpha- cubebene
180.90beta- elemene
310.08beta- eudesmol
230.01  germacrene B
240.08beta- gurjunene
9trace  hexanol
100.033- hexen-1-ol
270.13beta- himachalene
50.02  limonene
160.37  linalool
1984.69  methyl chavicol
262.44  methyl eugenol
120.176- methyl-3-heptanone
40.13  myrcene
150.02(Z)-allo-ocimene
81.33(Z)-beta- ocimene
110.023- octanol
290.90beta- patchoulene
60.08alpha- phellandrene
10.13alpha- pinene
30.22  sabinene
130.01  sabinene hydrate
200.54beta- selinene
210.90alpha- terpineol
14trace  terpinolene
280.02  viridiflorol

S.-J. Tsai and L.-Y. Sheen, Essential oil of Ocimum basllicum L cultivated in Taiwan. In: Trends in Food Science. Edits., L W. Sze and F. C. Woo, pp 66-70, Proceedings of the 7th World Congress of Food Science and Technology, Singapore Institute of Food Science and Technology, Singapore (1987).

P&F 17, No. 4, 39, (1992)

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