Artemisia campestris subsp. glutinosa, Lavandula angustifolia Mill., ve Ginger (Zingiber officinale) Bitkilerinin Uçucu Organik Bileşiklerinin SPME/GC-MS ile Belirlenmesi

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The definition of the volatile organic compounds profile of the plants is an important tool for food quality and authenticity assessment. The aim of this study was to the quantitative determination of volatile compounds of the three plants Artemisia campestris L. subsp. glutinosa, Lavandula angustifolia Mill., and Zingiber officinale rosch. using Gas Chromatography-Mass Spectrometry (SPME/GC-MS). Thirty-three volatile compounds were determined in the application of SPME/GC-MS. α-Curcumene (%34.41), eucalyptol (%20.91), was characterized as a major volatile compound in the ginger Zingiber officinale rosch. plant extract. For Artemisia campestris subsp. glutinosa, camphor (31.78), and α-Thujone (16.82) was found as the most abundant volatile compounds. Besides eucalyptol (15.10), and linalool (11.98) were detected as major volatile compounds in the Lavandula angustifolia Mill. plant extract.