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Abstract
The flowers of Curcuma pierreana Gagnep., Zingiberaceae, were collected in full bloom in Huê, Vietnam. The essential oil was obtained by hydrodistillation of these flowers. The flower oil was analyzed by a combination of high resolution GC and GC/MS. More than 40 components were identified, representing 89% of the oil. The principal constituents were isoborneol (27.3%), camphor (24.1%), isobornyl acetate (7.3%), camphene (6.7%) and α-pinene (5.1%). The oil contained more than 70% of oxygenated compounds, which contributed to its special odor.
