VOLATILE COMPOUNDS FROM “SOM POY” (ACACIA CONCINNA DC.)

Volatile compounds of “Som Poy” (Acacia concinna DC.) were studied using the extract obtained by steam distillation and extraction with dichloromethane.
The analysis was done using gas chromatography-mass spectrometry (GC-MS). The main constituents of volatile compounds were fatty acids such as palmitic and linoleic acid with rather high amount of furfural and 5-methyl-2-furfural.
Some esters such as methyl salicylate, methyl palmitate and isopropyl palmitate were also identified as well as linalool oxide.
The occurrence of these compounds may contribute to the aroma of “Som Poy”.

III WOCMAP Congress on Medicinal and Aromatic Plants – Volume 5: Quality, Efficacy, Safety, Processing and Trade in Medicinal and Aromatic Plants

P. Sombatsiri, G. Chairote

aroma, gas chromatography, linalool oxide, mass spectrometry, phenylacetaldehyde, steam distillation

https://doi.org/10.17660/ActaHortic.2005.679.23