Chemical composition of the leaf oil of pimenta dioica L. From Cuba

Journal of Essential Oil Research

Volumn 8, Issue 3, 1996, Pages 331-332

  Pino, Jorge A ^a   Rosado, Aristides ^b  

^a Instituto de Investigaciones para la Industria Alimenticia   (Cuba)

^b NATL CENTER FOR SCIENTIFIC RESEARCH   (Cuba)

Author keywords

Essential oil composition; Eugenol; Myrtaceae; Pimenta dioica

Indexed keywords

ALCOHOLS; ANALYTIC EQUIPMENT; CHROMATOGRAPHIC ANALYSIS; COMPOSITION; DATABASE SYSTEMS; GAS CHROMATOGRAPHY; IONS; MASS SPECTROMETRY; MOLECULAR WEIGHT; PLANTS (BOTANY); TEMPERATURE;

CAPILLARY GAS CHROMATOGRAPHY; CUBA; EUGENOL; FOXPRO DATABASE PROGRAM; LEAF OIL; TEMPERATURE PROGRAM;

ESSENTIAL OILS;

EID: 0030142709     PISSN: 10412905     EISSN: None     Source Type: Journal    
DOI: 10.1080/10412905.1996.9700628     Document Type: Article

References (4)

1. M. E. Veek and G. F. Russell, Chemical and sensory properties of pimento leaf oA. J. FoodSci., 38,1028-1031 (1973).
2. B. M. Lawrence, Major Tropical Spices-Pimento, In: Essential Oils 1976-1978. pp 56-83 Allured Publishing Corp., Carol Stream, IL, USA (1991).
3. A. O. Tucker, M.J. Maciarello and L. R. Landrum, Volatile leaf oils of Caribbean Myrtaceae. 11. Pimentadioica (L.) Merr. of Jamaica.]. Essent. Oil Res., 3,195-196 (1991).
4. L. Peyron, J. Acchiaidi, D. Bignotti and P. Pellerin, Bales de Pimento dioica. Paper No. 128, VUIth International Congress of Essential Oils, Cannes (1980).