Comparison of the characterisation of the fruit-like aroma of Teucrium flavum L. subsp. flavum by hydrodistillation and solid-phase micro-extraction

Abstract

A total of 102 components were identified in the essential oils. Sesquiterpenes constituted the major fraction, with the apple-like flavour farnesene being the major component.

HS-SPME allowed the analysis of the volatiles not only emitted by specific plant parts (flower), but also by different parts.

Keywords

• Teucrium flavum subsp. flavum
• Lamiaceae
• essential oil
• SPME
• GC/FID
• GC/MS