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Composition of essential oil from an annual crop of Hyssopus officinalis grown in indian plains
Author(s) -
Garg S. N.,
Naqvi A. A.,
Singh Archana,
Ram Govind,
Kumar Sushil
Publication year - 1999
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199905/06)14:3<170::aid-ffj808>3.0.co;2-q
Subject(s) - sesquiterpene , essential oil , monoterpene , chemistry , officinalis , crop , composition (language) , dry weight , botany , horticulture , food science , agronomy , organic chemistry , biology , linguistics , philosophy
The plants of Hyssopus officinalis ssp. officinalis genotype raised through seeds sown in early December 1997 flowered in May 1998. The essential oil yields obtained upon hydrodistillation of above ground parts, harvested in May, were 0.25% on fresh herbage weight basis and 1.18% on dry herbage weight basis. The GC and GC–MS analysis of the essential oil led to the identification of 21 compounds representing 95.6% of the oil, having seven monoterpene hydrocarbons (32.3%), five oxygenated monoterpenes (60.5%) one phenol (0.2%) and six sesquiterpene hydrocarbons (0.35%). The major constituents of the camphorous odoured oil were pinocamphone (49.1%) >β‐pinene (18.4%) >isopinocamphone (9.7%). Copyright © 1999 John Wiley & Sons, Ltd.