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Qualitative Analysis of Compounds in Commercial Fragrance Mixture of Essential Oils (Rose Josephine) for Preparation of the Perfume Using Gas Chromatography-Mass Spectrometry
Year: 2015
Type of publication: ostatní - článek ve sborníku
Name of source: 9th International Conference on Instrumental Methods of Analysis: Modern Trends and Applications: Book of Abstracts
Publisher name: Technological Educational Institute of Peloponnese
Place: Kalamata
Page from-to: 202
Titles:
Language Name Abstract Keywords
eng Qualitative Analysis of Compounds in Commercial Fragrance Mixture of Essential Oils (Rose Josephine) for Preparation of the Perfume Using Gas Chromatography-Mass Spectrometry Perfume is a general designation for a mixture of essential oils. Each perfume is composed of a wide range of volatile aromatic compounds. Each compound has its characteristic odor and together they make the characteristic aroma of the perfume. Odours play a crucial role in human behaviour. A pleasant smell can have a calming effect on humans whereas unpleasant smells can change our mood negatively. The use of different smells can cause a variety of feelings and desires and it may emphasize the personality of the wearer. The commercial fragrance mixture of essential oils, usually for preparation of the perfume, was purchased from a perfumery and was studied by GC-FID and GC-MS. Ninety-two peaks were detected and fifty-seven of them were identified: fourteen hydrocarbons, thirteen alcohols, twelve esters, seven ketones, five phenols, three aldehydes and one acetal, (ep)oxide and lactone. A significant group were esters, especially ethylene brassylate (29.98 %), methyl-dihydrojasmonate (cis- and transform 24.57 %), and isopropyl myristate (3.03 %). Other important compounds were cedryl methyl ketone (6.21 %), pentadecanolide (5.55 %), citronellol (4.66 %), phenylethyl alcohol (4.53 %), and β-ionone (4.17 %). Essential Oils; Perfumes; Rose Josephine; GC-MS

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