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The essential oil of Origanum syriacum L. var. sinaicum (Boiss.) letswaart
Author(s) -
Başer K. Hüsnü Can,
Kürkçüoǧlu Mine,
Demirci Betül,
Özek Temel
Publication year - 2003
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/ffj.1169
Subject(s) - thymol , chemistry , essential oil , p cymene , sabinene , origanum , botany , food science , organic chemistry , ruthenium , limonene , biology , catalysis
Water‐distilled essential oil from herbal parts of Origanum syriacum var. sinaicum cultivated in El Arish, Egypt was analysed by GC and GC–MS using polar and non‐polar columns. Thymol (24–29%), cis ‐sabinene hydrate (18–20%), γ ‐terpinene (13–15%), p ‐cymene (5–8%) and terpinen‐4‐ol (4–8%) were characterized as the main constituents. Copyright © 2003 John Wiley & Sons, Ltd.