Aroma compounds of essential oils of two varieties of the spice plant Ocimum canum Sims from northern Cameroon

Journal of Food Composition and Analysis

Volumn 17, Issue 2, 2004, Pages 197-204

  Ngassoum, Martin B ^a   Ousmaila, H ^a   Ngamo, Leonard T ^a   Maponmetsem, Pierre M ^a   Jirovetz, Leopold ^b   Buchbauer, Gerhard ^b  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b UNIVERSITY OF VIENNA   (Austria)

Author keywords

Essential oil composition; GC; GC MS; Lamiaceae; Ocimum canum; Olfactometry; Spice

Indexed keywords

ALCOHOL DERIVATIVE; AROMATIC COMPOUND; CADINENE; CINEOLE; ESSENTIAL OIL; FLAVORING AGENT; HYDROCARBON; LIMONENE; LINALOOL; PINENE; SESQUITERPENE; TERPENE; UNCLASSIFIED DRUG;

AFRICA; ARTICLE; ASIA; CAMEROON; CITRUS FRUIT; CONCENTRATION RESPONSE; CONTROLLED STUDY; EUCALYPTUS; FISH; FLAVOR; FLOWER; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; GAS CHROMATOGRAPHY; HEAT; MASS SPECTROMETRY; NONHUMAN; OCIMUM CANUM; ODOR; OLFACTOMETRY; OXYGENATION; PLANT; PLANT LEAF; SPICE; STATISTICAL SIGNIFICANCE; VARIETAS; WOOD;

CITRUS; EUCALYPTUS; LAMIACEAE; LAVANDULA ANGUSTIFOLIA; OCIMUM; OCIMUM CANUM;

EID: 1842734605     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2003.08.002     Document Type: Article

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