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International Journal of Food Science
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International Journal of Food Science
/
2014
/
Article
/
Tab 2
/
Research Article
Effect of
Cymbopogon martinii, Foeniculum vulgare
, and
Trachyspermum ammi
Essential Oils on the Growth and Mycotoxins Production by
Aspergillus
Species
Table 2
Chemical constituents of fruit essential oil of
Trachyspermum ammi
.
Constituents
Retention time (min)
Percentage composition (%)
Thymol
22.305
51.5122
Carvacrol
25.505
28.5048
Unidentified
41.259
0.3734
-terpinolene
42.972
1.8346
Unidentified
43.546
0.0273
-terpinene
44.691
5.1631
Unidentified
45.047
0.3331
-cymene
45.721
6.1766
Unidentified
50.211
0.0976
Unidentified
50.543
0.0230
-pinene
54.103
5.0505
Unidentified
54.597
0.0273
Unidentified
55.978
0.6719
Unidentified
56.431
0.2045