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The essential oil of Artemisia sieberi Bess.
Author(s) -
Weyerstahl Peter,
Schneider Sabina,
Marschall Helga,
Rustaiyan Abdolhossein
Publication year - 1993
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.2730080304
Subject(s) - chemistry , essential oil , artemisia , traditional medicine , food science , medicine
Abstract The essential oil of the aerial parts of Artemisia sieberi Bess, has been investigated by a combination of chromatographic and spectroscopic methods. This oil possesses a fresh herbaceous, camphoraceous, earthy odour with a fruity and dried plum‐like background. The main constituents of the essential oil are camphor (44%), 1,8‐cineole (19%), camphene (5%), terpinen‐4‐ol (2.5%), α‐terpineol (2%). The major component of the sesquiterpenes (altogether only 4.5% of the oil) is dehydro‐1,8‐sesquicineole.