A comparative study on the content and chemical composition of essential oils in commercial aromatic seasonings
2007
Lis, A. | Piter, S. | Gora, J.,Technical University, Lodz (Poland). Inst. of General Food Chemistry
The content and chemical composition of essential oils in two aromatic seasonings: marjoram and savory, produced by several manufactures and offered on the Polish marked were investigated. The main constituents of all the studied samples of commercial marjoram were terpinen-4-ol (27-46 percent), cis-sabinene hydrate (3-21 percent) and gamma-terpinene (8-17 percent). Polish commercial marjoram belonged to terpinen-4-ol/cis-sabinene hydrate chemotype. Essential oil content ranged from 0.57 to 2.00 percent. Commercial savory contained from 2.30 to 3.80 percent essential oil. The main compounds of the oil were carvacrol (39-52 percent) and gamma-terpinene (31-39 percent). Polish savory belonged to carvacrol/gamma-terpinene chemotype
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