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Essential oils from Lippia alba (Mill.) N. E. Brown and Aloysia chamaedrifolia Cham. (verbenaceae) from Uruguay
Author(s) -
Dellacassa Eduardo,
Soler Eduardo,
Menéndez Pilar,
Moyna Patrick
Publication year - 1990
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.2730050210
Subject(s) - verbenaceae , lippia , essential oil , chemistry , camphor , botany , food science , biology , organic chemistry
Abstract The essential oil composition of Lippia alba (Mill.) N. E. Brown, and Aloysia chamaedrifolia Cham. (Verbenaceae) growing in Uruguay are described. The main components are camphor, 1,8‐cineole and β‐cubebene for L. alba and globulol, spathulenol and γ‐elemene for A. chamaedrifolia .