A comparative study on the content and chemical composition of essential oils in commercial aromatic seasonings
The content and chemical composition of essential oils in two aromatic seasonings: marjoram and savory, produced by several manufacturers and offered on the Polish market were investigated. The main constituents of all the studied samples of commercial marjoram were terpinen- 4-ol (27–46%), cis-sabinene hydrate (3–21%) and ă-terpinene (8–17%). Polish commercial marjoram belonged to terpinen-4-ol/cis-sabinene hydrate chemotype. Essential oil content ranged from 0.57% to 2.00%. Commercial savory contained from 2.30% to 3.80% essential oil. The main compounds of the oil were carvacrol (39–52%) and ă-terpinene (31–39%). Polish savory belonged to carvacrol/ă-terpinene chemotype.