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- | Main components of palmarosa EO are geraniol (up to 80%) and closely biogenetically related compounds like linalool, neral, geranial and a series of geraniol esters. Alkyl-substituted pyrazines and pyridines present in traces (total 100ppm; more than 40 different nitrogen-containing compounds) are responsible for the rye bread notes (Surburg 1988). Main constituents of the basic fraction are trimethyl- and tetramethylpyrazine. \\ | + | Main components of palmarosa EO are geraniol (up to 80%) and closely biogenetically related compounds like linalool, neral, geranial and a series of geraniol esters. Alkyl-substituted pyrazines and pyridines present in traces (total 100ppm; more than 40 different nitrogen-containing compounds) are responsible for the rye bread notes. Main constituents of the basic fraction are trimethyl- and tetramethylpyrazine. \\ |
[Surburg, H. "Minor components of palmarosa oil." in: „Flavors and Fragrances. A World Perspective, | [Surburg, H. "Minor components of palmarosa oil." in: „Flavors and Fragrances. A World Perspective, | ||