Aroma compounds and volatile chemical composition of Ruellia menthoides (Nees) Hiern.

The aerial parts of Ruellia menthoides (Acanthaceae) were submitted to steam distillation from which an intense spicy and camphoraceous aroma was obtained. Gas chromatography-mass spectrometry analysis associated to co-injection of standards suggested mono and sesquiterpenes as the main compounds. Aroma extract dilution analysis indicated 1,8-cineole and S-(−)-camphor as the most intense compounds of the extract using chiral gas chromatography. Odor threshold for both compounds was determined by gas chromatography-olfactometry. Copyright © 2004 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]