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Abstract: Ferula glauca L. (Apiaceae), formerly believed a subspecies of Ferula communis L., but at the present considered a distinguishable species, was studied for the first time for volatiles from leaves, flowers, fruits and roots. The chemical analysis of the essential oil obtained from different populations growing in Marche (central Italy) was performed by GC-FID and GC–MS. The differences in composition detected between F. glauca and F. communis made the volatile fraction a reliable marker to distinguish between them, and confirmed the botanical data at the base of their discrimination. In particular, the oils obtained from leaves and roots, contained as major compounds (E)-caryophyllene, caryophyllene oxide, myristicin and elemicin, that can be useful as marker components. Finally, the oils contained some daucane derivatives, that were detected also in F. communis and responsible for important biological properties. [Copyright &y& Elsevier]

Abstract: 1-Octen-3-ol is the most important C8 mushroom aromatic compound produced by many species of edible fungi and is also an aroma component in several food and beverages products. Under this view, the essential oil of flowering aerial parts of Melittis melissophyllum subsp. melissophyllum (Lamiaceae) growing in central Italy, obtained by hydrodistillation was characterised by GC–FID and GC–MS. This oil contained extremely high amount of the mushroom-like aroma component 1-octen-3-ol (43.6–54.2%), and could be considered as a new natural product for the use as flavouring agent in the food industry. Furthermore, headspace analysis suggested that this aromatic compound is only present in low concentration in the plant part, and is primarily formed in higher amount during hydrodistillation of this material. [Copyright &y& Elsevier]