Essential oil obtained from the flowers produce good and pleasant fragrance.
1. Helsper, Johannes Petrus Franciscus Gerardus, et al. "Identification of the volatile component (s) causing the characteristic foxy odor in various cultivars of Fritillaria imperialis L.(Liliaceae)." Journal of agricultural and food chemistry 54.14 (2006): 5087-5091.
Serial No. | Compound Name | Compound Percentage(%) |
---|---|---|
1 | 2-nitroethanol | 61.0 |
2 | Alpha- Pinene | 42.0 |
3 | Sabinene | 19.5 |
Serial No. | Compound Name | Compound Percentage(%) |
---|---|---|
1 | Octanoic Acid | 4.0 |
2 | Limonene | 3.7 |
3 | Myrcene | 3.1 |
4 | Beta-Pinene | 2.6 |
5 | Camphene | 2.1 |
6 | Caryophyllene Oxide | 2.5 |
7 | P-Cymene | 2.2 |
8 | Terpinen-4-Ol | 2.9 |
9 | Alpha-Terpinene | 1.1 |
10 | Gamma-Terpinene | 1.7 |
11 | Hexanol | 1.50 |
12 | Alpha-Thujene | 0.5 |