Althaea officinalis L., commonly known as marshmallow, is a medicinal and ornamental plant belonging to the Malvaceae family and is widely cultivated in the Eastern Mediterranean region. Its flowers have traditionally been used for their antipyretic, emollient, and styptic properties. The present study provides the first comprehensive report on the volatile composition of marshmallow flowers. Volatile constituents of A. officinalis flower extract were isolated using the purge and trap technique and analysed by gas chromatography–mass spectrometry (GC–MS). A total of 24 volatile compounds were identified, including eight terpenoids, six alcohols, five acids, one sulphur-containing compound, one ketone, one volatile phenol, one ester, and one lactone. Terpenoids represented the dominant chemical group, consistent with other aromatic plants. The major components were pulegone (32.17%), 3-penten-2-ol (8.69%), 4-ethoxy ethyl benzoate (6.68%), 2-hexanol (6.55%), and acetic acid (6.23%), accompanied by minor amounts of higher alcohols, fatty acids and related compounds. Pulegone was identified as the principal constituent, notable for its mint-like aroma and its role as an intermediate in (-)-menthol biosynthesis. The findings highlight the aromatic profile and potential biological relevance of A. officinalis flowers, contributing novel data to the phytochemical characterisation of this species
Guclu et al. (Tue,) studied this question.