| Dominant components of the flower oil were heptanal (4.8-11.8%), 1-octen-3-ol (10.7-21.0%), and nonanal (6.1-14.5%). Minor components were e.g. benzaldehyde (0.5-0.8%), phenylacetaldehyde (1.8%), phenylethanol (0.7-1.2%), 1,8-cineole (0.9-1.0%), limonene (0.9-1.0%), linalool (0.5-2.9%), (E,Z)-2,6-nonadienal (0.3-2.1%), (E,E)-2,4-decadienal (0.8-1.3%), cis-theaspirane (1.6-2.2%), trans-theaspirane (1.9-2.4%), eugenol (1.4-1.7%), and dodecanoic acid (2.1-3.5%). \\ | Dominant components of the flower oil were heptanal (4.8-11.8%), 1-octen-3-ol (10.7-21.0%), and nonanal (6.1-14.5%). Minor components were e.g. benzaldehyde (0.5-0.8%), phenylacetaldehyde (1.8%), phenylethanol (0.7-1.2%), 1,8-cineole (0.9-1.0%), limonene (0.9-1.0%), linalool (0.5-2.9%), (E,Z)-2,6-nonadienal (0.3-2.1%), (E,E)-2,4-decadienal (0.8-1.3%), cis-theaspirane (1.6-2.2%), trans-theaspirane (1.9-2.4%), eugenol (1.4-1.7%), and dodecanoic acid (2.1-3.5%). \\ |
| [Grosso, A. Clara, et al. "Essential oil composition of Pterospartum tridentatum grown in Portugal." Food Chemistry 102.4 (2007): 1083-1088] [[https://www.academia.edu/download/40745969/FoodChem2007Vol102PP1083.pdf|PDF]] | [Grosso, A. Clara, et al. "Essential oil composition of Pterospartum tridentatum grown in Portugal." Food Chemistry 102.4 (2007): 1083-1088] |
