| Compounds | Content |
|---|---|
| 1,6-Octadien-3-ol | 94.449% |
| 2-Furanmethanol, 5-ethenyltetrahydro-alpha,alpha,5-trimethyl-, cis- | 0.772% |
| Caryophyllene oxide | 0.638% |
| Linalool, oxide | 0.628% |
| 1,6,10-Dodecatrien-3-ol, 3,7,11-trimethyl- | 0.526% |
| Isocaryophyllene | 0.289% |
| Cadina-1(10),4-diene | 0.271% |
| 1H-Cycloprop[e]azulen-7-ol,decahydro-1,1,7- trimethyl-4-methylene-, | 0.261% |
| Humulene | 0.256% |
| Isobornyl phenylacetate | 0.183% |
| 1-Methyl-4-((E)-1,5,9-trimethyl-8-methylenedec-4-enyl)-2,3-dioxa-bicyclo[2.2.2]oct-5-ene | 0.156% |
| Benzofuran | 0.12% |
| 3-Cyclohexene-1-carboxaldehyde | 0.11% |
| Guaiol | 0.077% |
| alpha-Pinene | 0.071% |
引用文献:
Tian J, Huang B, Luo X, et al. The control of Aspergillus flavus with Cinnamomum jensenianum Hand.-Mazz essential oil and its potential use as a food preservative[J]. Food Chemistry, 2012, 130(3): 520-527.