A comparative study on the content and chemical composition of essential oils in commercial aromatic seasonings

ANNA LIS, SYLWIA PITER, JÓZEF GÓRA

Abstract

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.
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