Three different extracts were separated by diethyl ether extraction, simultaneous steam distillation extraction and roasted aroma extraction (dry distillation) from Bursera graveolens. It was possible to identify 100 compounds in the three different extracts by GC–MS. The odour-active compounds present in the extracts were evaluated by gas chromatography–olfactometry (GC–O). It was estimated that mono- or sesquiterpenoids contributed to woody, herbal and minty aromas of the woody material of B. graveolens. On the other hand, the roast aroma produced by burning chips included several aroma compounds, such as cyclotene and vanillin.
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Yukawa et al. (2005) studied this question.
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