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. 2021 Jul 30;10(8):1768. doi: 10.3390/foods10081768

Table 3.

Chemical composition (%) of vapor-phase R. officinalis and L. angustifolia Hys.

COMPONENT 1 LRI 2 LRI 3 R. officinalis (%) 4 L. angustifolia (%) 5
1 1,8-cineole 1025 1027 56.2 ± 0.04 11.8 ± 0.03
2 linalol oxide 1073 1073 - 0.1 ± 0.01
3 linalool 1096 1092 4.2 ± 0.02 42.9 ± 0.05
4 camphor 1125 1126 20.3 ± 0.02 18.4 ± 0.02
5 borneol 1155 1152 10.6 ± 0.02 5.8 ± 0.02
6 terpinen-4-ol 1161 1160 1.6 ± 0.02 8.4 ± 0.02
7 α-terpineol 1182 1183 2.0 ± 0.04 12.6 ± 0.02
8 verbenone 1192 1196 5.1 ± 0.09 -
SUM (%) 100.0 100.0
Monoterpene hydrocarbons - -
Oxygenated monoterpenes 100.0 100.0
Sesquiterpene hydrocarbons - -
Oxygenated sesquiterpene - -
Others - -

1 The components are reported according to their elution order on a polar column; 2 linear retention indices measured on a polar column; 3 linear retention indices from literature; 4 percentage mean values ± SD (standard deviation) of R. officinalis Hydrolate (Hy) components; 5 percentage mean values of L. officinalis Hy components; -, not detected.