Özek G.Özek T.Başer K.H.C.Duran A.2020-03-262020-03-2620071041-2905https://dx.doi.org/10.1080/10412905.2007.9699325https://hdl.handle.net/20.500.12395/21807Water distilled essential oil of Hippomarathrum cristatum (DC.) Boiss. (Umbelliferae) fruits used as a condiment in food products traditionally was analyzed by GC and GC/MS methods. Eighty compounds were characterized representing 91.6% of the oil. Hexadecanoic acid (11.6%), nonacosane (8.0%), germacrene D (6.1%) and myristicin (4.4%) were found to be the major constituents of the oil. © 2007, Taylor & Francis Group, LLC. All rights reserved.en10.1080/10412905.2007.9699325info:eu-repo/semantics/closedAccessEssential oil compositionHexadecanoic acidHippomarathrum cristatumUmbelliferaeArticle196540542Q2