The objective of the present study was to characterize chemically the essential oils of two distinct propolis types: Brazilian red and Taiwanese green. Unlike the non-volatile chemical composition of these types of propolis, which has been extensively studied, the knowledge of the essential oils is scarce or even not investigated. The essential oils were obtained by hydrodistillation of raw propolis samples using a Likens-Nickerson type apparatus and then analyzed by GC/MS. The main volatile components of Brazilian red propolis were the phenylpropanoids: elemicin (26.1-27.5), methyl eugenol (16.3-23.8), trans-methyl isoeugenol (9.2-11.6), isoelemicin (6.1-7.1) and trans-anethole (4.4-7.1), while the major constituents of Taiwanese green propolis essential oil were: beta-eudesmol (13.9), 6-methyl-3,5-heptadiene-2-one (12.2), gamma-eudesmol (4.4), geranial (4.1) and 6-methyl-5-heptene-2-one (3.7).
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