抄録
In the course of studies on the constituents of the woody material of Bursera graveolens, the aroma components that provide its characteristic spicy, sweet and balsamic odor were investigated using gas chromatography/olfactometry (GC/O) and GC/MS. Four compounds 1-4 were isolated from the volatile oil obtained by diethyl ether extraction of B. graveolens wood chips, and their structures were elucidated by means of NMR studies. Their structures were determined as (-)-juneol (1), dihydrojuneol (2), 6β-hydroxy-4(15)-eudesmen-1-one (3) and 6β-hydroxynoreudesman-4-one (4). The presence of these compounds in B. graveolens is reported for the first time.
