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Volatile flavour components of Sicilian Origanum onites L.
Author(s) -
Ruberto Giuseppe,
Biondi Daniela,
Meli Rosa,
Piattelli Mario
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.2730080406
Subject(s) - chemistry , flavour , sicilian , food science , philosophy , linguistics
Abstract The volatile components obtained by hydrodistillation of Origanum onites L. (Lamiaceae) were analysed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). A total of 65 compounds were detected, 49 of them (representing c. 98% of the total oil) were fully identified. The main components were carvacrol (61.7%), γ‐terpinene (6.2%) and β‐bisabolene (5.7%). Identification of compounds was based on retention times, MS data, and comparison with authentic samples.