COMPOSITION OF THE ESSENTIAL OILS OF BLACK-CURRANT BUDS (RIBES-NIGRUM L)

The essential oils of 23 varieties of blackcurrant buds were investigated for chemical composition and chemosystematic studies. They were fractionated into hydrocarbons and oxygenated compounds. The two fractions were submitted to gas chromatography (GC), GC/mass spectrometry, and GC/ Fourier transform infrared spectrometry. A total of 86 compounds were detected in significant amount, 26 of which for the first time as blackcurrant constituents. Among them, 11 were definitely characterized. Five sesquiterpene hydrocarbons: δ-elemene, γ-muurolene, ledene, bicyclogermacrene, germacrene B. Six oxygenated compounds: p-menth-2-en-l-ol (trans and cis isomers), cis-limonene 1,2-epoxide, linalyl and neryl acetates, isospathulenol. Their importance is discussed in terms of concentration and flavor impact. © 1990, American Chemical Society. All rights reserved.