The essential oils from the aerial parts of Chrysanthemum coronarium L. (Asteraceae) growing wild in two different localities of Southern Italy, Lascari (L) and Palinuro (P), were obtained by hydrodistillation in a 0.13–0.16% yield. The oils were analysed by GC and GC–MS; 68 constituents, amounting to 89.0% of the oil (L), and 43 constituents, amounting to 91.6% of the oil (P), were identiﬁed. The trans‐spiroketal–enol ether 2‐(2,4‐hexadiynylidene)‐1,6‐dioxaspiro[4,4]non‐3‐ene (trans‐tonghaosu) with chrysanthenyl and lyratyl esters and camphor were the main components of the oils.
|Numero di pagine||4|
|Rivista||Flavour and Fragrance Journal|
|Stato di pubblicazione||Published - 2004|
All Science Journal Classification (ASJC) codes
- Food Science