Juan Agüero

Leaf Oil of Psidium guajava L. from Cuba

Abstract The chemical composition of the leaf oil of Psidium guajava L. was studied by GC/MS. Fifty-seven components were identified, of which β-caryophyllene (21.6%), (E)-nerolidol (19.2%) and selin-11-en-4α-ol (13.4%) were the major ones.

Essential Oil of Chamomile Chamomilla recutita (L.) Rausch. from Iran

Abstract The chemical composition of the essential oil of chamomile Chamomilla recutita (L.) Rausch. was studied by GC/MS. Eighty compounds were identified, of which α-bisabolol oxide A (43.8%), α-bisabolone oxide A (13.6%) and β-bisabolene (19.6%) were the major ones.

Essential Oil from Buds and Leaves of Clove (Syzygium aromaticum (L.) Merr. et Perry) Grown in Cuba

Abstract The chemical composition of bud and leaf oils of Syzygium aromaticum (L.) Merr. et Perry was studied by GC/MS. Thirty-six and 31 volatile compounds have been identified in the bud and leaf oils, respectively. The major components of the bud oil were eugenol (69.8%), β-caryophyllene (13.0%) and eugenyl acetate (16.1%), whereas the leaf oil contained only eugenol (78.1%) and β-caryophyllene (20.5%) as main constituents.

Volatile Components of Soursop (Annona muricata L.)

Abstract Volatile components of soursop were isolated by simultaneous steam distillation/solvent extraction and GC/MS analysis. Forty-one compounds were identified. The major volatiles were methyl 3-phenyl-2-propenoate, hexade-canoic acid, methyl (E)-2-hexenoate and methyl 2-hydroxy-4-methyl valerate.

Volatile Components of Avocado (Persea americana Mill.) Fruits

Abstract Volatile components of two cultivars of avocado fruits (California and Haas) were isolated by simultaneous steam distillation/solvent extraction. Both cultivars had 227 and 289 μg/kg of total volatile compounds, respectively. Major components were (E)-nerolidol, with lesser amounts of β-caryophyllene, β-pinene, trans-α-bergamotene and β-bisabolene.

Leaf Oil of Tamarindus indica L.

Abstract The chemical composition of the leaf oil of Tamarindus indica L. was studied by GC/MS. Thirteen components were identified, of which limonene (24.4%) and benzyl benzoate (40.6%) were most predominant.

Volatile Components of Sapodilla Fruit (Manilkara achras L.)

Abstract The volatile components of sapodilla fruit, which were isolated by simultaneous steam distillation/solvent extraction with diethyl ether, were identified by a combination of retention indices and GC/MS. Sixty-nine constituents were identified in the aroma concentrate, from which methanethiol (32.0%), hexadecanoic acid (26.3%), 3-hydroxy-2-butanone (6.8%), ethyl acetate (6.0%) and isoamyl alcohol (5.9%) were found to be the major constituents.

Fruit Volatiles of Cayena Cherry (Eugenia uniflora L.) from Cuba

Abstract Volatile components of Cayena cherry fruit were isolated by simultaneous steam distillation/solvent extraction. The fruit had 130.6 mg/kg of total volatile compounds. Thirty-six compounds were identified, of which curzenene (38.9%) and bergaptene (16.2%) were the major ones.

Volatile Components of Watermelon (Citrullus Ianatus [Thunb.] Matsum. et Nakai) Fruit

Abstract The volatile components of watermelon fruit were isolated by simultaneous steam distillation/solvent extraction. The fruit had 7.6 mg/kg of total volatile compounds. Major components were ethyl acetate, acetaldehyde, tetradecanoic acid and methyl acetate.

Leaf Oils of Psidium cymosum Urb. and Psidium sartorianum Niedz. from Cuba

Abstract The chemical composition of the leaf oils of Psidium cymosum Urb. and Psidium sartoranum Niedz. were studied by GC/MS. Thirty-three volatile compounds were identified in P. cymosum, of which T-cadinol (46.6%), 1,8-cineole (15.0%) and α-muurolol (11.8%) were the major ones. Twenty-one volatile compounds were identified in P. sartorianum, of which limonene (43.0%) and α-pinene (39.5%) were the major ones.