Effects of Oils and Essential Oils from Seeds of Zanthoxylum schinifolium against Foodborne Viral Surrogates

Table 2

Compounds of essential oils (ZSE) from seeds of Z.  schinifolium^a.

Compounds	RI^b	Relative peak area (%)	Odor description^c	Identification^d
2-Nonenal	1150	0.12 ± 0.01	Fat, orris, and cucumber	RI, MS
Estragole	1200	42.01 ± 3.05	Licorice, anise	RI, MS
2,4-Decadienal	1320	4.87 ± 0.05	Seaweed	RI, MS
-Cubebene	1354	0.12 ± 0.01	Herb, wax	RI, MS
2-Undecenal	1360	3.81 ± 0.05	Sweet	RI, MS
-Elemene	1398	0.21 ± 0.01	Herb, wax, fresh	RI, MS
-Caryophyllene	1430	0.11 ± 0.01	Wood, spice	RI, MS
-Selinene	1436	0.05 ± 0.01	Herb	RI, MS
-Humulene	1467	0.21 ± 0.04	Wood	RI, MS
-Gurjunene	1458	0.18 ± 0.03	Wood, balsamic	RI, MS
Caryophyllene oxide	1598	0.21 ± 0.02	—	RI, MS
Spathulenol	1609	0.11 ± 0.01	Herb, fruit	RI, MS
Palmitic acid	1960	19.86 ± 1.27	—	RI, MS
Oleic acid	2061	20.97 ± 0.35	Fat	RI, MS
Total identified (%)		92.80

Mean ± SD ( = 3). GC was equipped with an HP-5MS column.
^bRetention indices were determined using a series of alkanes C5–C30 as external references.
^cFlavornet. Available at http://www.flavornet.org/flavornet.html. Accessed 2014 August 15.
^dMS: mass spectrum; RI: retention index.