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. 2022 Apr 22;9:uhac096. doi: 10.1093/hr/uhac096

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© The Author(s) 2022. Published by Oxford University Press on behalf of Nanjing Agricultural University

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.

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GC–MS analysis of sweet osmanthus petals. A, Analysis of aromatic components in the petals of 12 cultivars. a, β-ionone; b, α-ionone; c, linalool 3,7-dimethyl-1,6-octadien-3-ol; d, trans-5-ethenyltetrahydrahydro-α,α,5-trimethyl-2-furanmethanol; e, dihydro-β-ionone; f, cis-5-ethenyltetrahydrahydro-α,α,5-trimethyl-2-furanmethanol; g, 2(3H)-furanone,5-hexyldihydro-; h, geraniol (2E)-3,7-dimethyl-2,6-octadien-1-ol; i, chloroform; j, 2h-pyran-3-ol,6-ethenyltetrahydro-2,2,6-trimethyl-. B, GC–MS fingerprints of ‘Chenghong Dangui’ and ‘Zaohuang’ cultivars.