In-Situ Analysis of Essential Fragrant Oils Using a Portable Mass Spectrometer

Table 2

Compounds detected in the essential oil fragrant samples using a DIM probe coupled to a portable mass spectrometer.

Essential; Fragrant Oil	Identified compounds	Chemical Structure	Molecular; Weight	Ions Detected	Major Product Ions (m/z)
Tangerine	β-Myrcene		136	[M]^.+	93,79, 69,41
	D-Limonene		136	[M]^.+	121.107,93,79,68
	γ-Terpinene		136	[M]^.+	121, 105, 93, 77
	Terpinolene		136	[M]^.+	121,105,93,91,79,77
Papaya	D-Limonene		136	[M]^.+	121, 107, 93, 79 68
	Acetic acid, phenylmethyl ester		150	[M]^.+	108, 91, 79
	4-tert-Butylcyclohexyl acetate		198	n/a	138,123,82,67,57,43
	2(3H)-Furanone, 5-heptyldihydro		184	n/a	85
	Octanal, 2-(phenylmethylene)		216	n/a	145,129, 115, 91
Banana	Isoamyl acetate		130	n/a	87, 70, 55, 43
	Propanoic acid, 2-methyl-, 3-methylbutyl ester		158	n/a	89, 71, 55, 43
	Butanoic acid, 2-methylbutyl ester		172	n/a	71, 55, 43
Blueberry Muffin	Acetic acid, phenylmethyl ester		150	n/a	108, 91, 79, 65, 51
	4-tert-Butylcyclohexyl acetate		198	n/a	138,123,82,67,57,43
	Isopropyl myristate		270	n/a	129, 102,60,57,43

[M]^.+= Molecular radical cation, n/a = Not available (not detected) using DIM probe with a portable mass spectrometer.