Premium
The essential oils of some rosemary cultivars
Author(s) -
Tucker Arthur O.,
Maciarello Michael J.
Publication year - 1986
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.2730010402
Subject(s) - camphene , camphor , borneol , rosmarinus , chemistry , pinene , officinalis , essential oil , botany , organic chemistry , food science , biology , medicine , alternative medicine , traditional chinese medicine , pathology
Twenty‐three named cultivars of Rosmarinus officinalis L. were examined. These cultivars, derived from five botanical varieties, show wide ranges in the leading components: 0.06–57.45% α‐pinene, 3.55–42.69% 1,8‐cineole, 0.20–56.45% camphor, 0.66–21.03% bornyl acetate, and 0.40–14.69% borneol. They may be grouped into six chemical groups: (1) α‐pinene > 1,8‐cineole, (2) 1,8‐cineole > α‐pinene, (3) α‐pinene > camphor + camphene > 1,8‐cineole, (4) camphor + camphene > α‐pinene > 1,8‐cineole, (5) camphor + camphene > 1,8‐cineole > α‐pinene, and (6) borneol + bornyl acetate > camphor.