Abstract:

Volatile constituents of bay (Laurus nobilis L.) were analyzed by simultaneous distillationextraction (SDE) combined with gas chromatographymass spectrometry (GCMS). A total of 36 compounds were identified. The volatile compounds in bay leaves mainly consist of 1,8cineole, αterpinyl acetate, αterpineol, methyl eugenol, spathulenol, limonene, and γterpinene. The odor activity values (OAVs) of the compounds showed that 1,8cineole, sabinene, αpinene, linalool, humulene, eugenol, terpinene, terpinen4ol, βcarophyllene, and mytenal contributed mostly to the characteristic odor of bay leaves which smells warmly faint scent and aroma.

Key words: bay leaves; volatile compounds; SDE; GC-MS