Essential oil of nutmeg pericarp

• Published in: Journal of the science of food and agriculture Vol. 79; no. 13; pp. 1954 - 1957
• Main Authors: Choo, L.C, Wong, S.M, Liew, K.Y
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.10.1999; Wiley; Published for the Society of Chemical Industry by Elsevier Applied Science
• Subjects: alcohols; Aroma and flavouring agent industries; aromatic compounds; aromatic ethers; Biological and medical sciences; chemical composition; essential oil; essential oils; esters; ethers; Food industries; Fundamental and applied biological sciences. Psychology; monoterpene alcohols; monoterpenoids; nutmeg pericarp; nutmegs; pericarp; sesquiterpenoids; Spice; Essential oil; Biochemical analysis; Nutmeg; Experimental study; PROXIMATE COMPOSITION
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(199910)79:13<1954::AID-JSFA460>3.0.CO;2-I

The composition of the volatile oil extracted by hydro-distillation from nutmeg pericarp and the component retention indices were determined by gas chromatography-mass spectrometry GC-MS. The oil contains 16 monoterpenes (60%), nine monoterpene alcohols (29%), eight aromatic ethers (7%), three sesquiterpenes (1%), six esters (1%) and eight other minor components. The components are similar to those in nutmeg and mace oils but differ substantially in concentrations. The sabinene, myristicin and safrole concentrations are much lower while the terpinen-4-ol and alpha-terpineol contents are much higher than in nutmeg and mace oils.