![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Essential oils from selected plants of Vietnam were analyzed by gas chromatography (GC-FID) and gas chromatography/mass spectrometry (GC-MS). The results showed that one group contains aromatic and terpenoid components namely Friesodielsia filipes (stem: benzyl benzoate, α-pinene); Meiogyne virgata (stem; α-humulene, benzyl benzoate, bicyclogermacrene); and P. sessiliflora (stem: eugenol, limonene, α-phellandrene), while the second group producing terpenoid oils includes F. filipes (leaf: α-pinene, β-caryophyllene, caryophyllene oxide); M. virgata (leaf: α-humulene, bicyclogermacrene, β-caryophyllene, bicycloelemene); Polyalthia sessiliflora (leaf: limonene, β-caryophyllene, β-cubebene); Pseuduvaria indochinensis (leaf: α-copaene, α-pinene; stem: limonene, α-phellandrene, β-caryophyllene); and O. hirsuta (leaf: cis-ρ-mentha-2,4(8)-diene, germacrene D, bicyclogermacrene).