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Chemical composition of the volatiles of Hemidesmus indicus R. Br.

Nagarajan, S. and Jagan Mohan Rao, L. and Gurudutt, K. N. (2001) Chemical composition of the volatiles of Hemidesmus indicus R. Br. Flavour and Fragrance Journal, 16 (3). 212-214, 11 ref..

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Abstract

Volatile compounds were isolated from the fragrant roots of Indian sarsaparilla (Hemidesmus indicus) by steam distillation and identified. 2-hydroxy-4-methoxybenzaldehyde accounted for approx. 91% of the extract. The remainder consisted of >40 compounds, among which ledol and nerolidol predominated (4.5 and 1.2%, respectively). Other minor constituents included borneol, linalyl acetate, dihydrocarvyl acetate, salicylaldehyde, alpha-terpinyl acetate and 1,8- cineol.

Item Type: Article
Uncontrolled Keywords: ESSENTIAL-OILS; PLANTS-; SPICES-; VOLATILE-COMPOUNDS; HEMIDESMUS-INDICUS; SARSAPARILLA-
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 02 Composition
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2008 04:43
Last Modified: 28 Dec 2011 09:44
URI: http://ir.cftri.com/id/eprint/3421

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