Essential oil compounds in a historical sample of marjoram (Origanum majorana L., Lamiaceae)

被引：42

作者：

Novak, Johannes ^{[1
]}

Langbehn, Jan ^{[2
]}

Pank, Friedrich ^{[2
]}

Franz, Chlodwig M. ^{[1
]}

机构：

[1] Institute for Applied Botany, University of Veterinary Medicine, Veterinärplatz 1, A-1210 Vienna, Austria

[2] Institute for Horticultural Crops, Federal Centre for Breeding Research on Cultivated Plants, Neuer Weg 22/23, D-06484 Quedlinburg, Germany

来源：

Flavour and Fragrance Journal | 2002年 / 17卷 / 03期

关键词：

Cultivation - Distillation - Essential oils - Extraction - Plants (botany);

D O I：

10.1002/ffj.1077

中图分类号：

学科分类号：

摘要：

A historical sample of marjoram (Origanum majorana L., Lamiaceae), more than 60 years old, was analysed and its composition compared to standard material from the European herb market. By using a solvent extract of the historical sample, the rearrangements and artefact formation usually occurring during the distillation of marjoram were avoided. The extract contained high amounts of terpinen-4-ol, thus resembling the distilled essential oil more than the solvent extract of the standard sample. So artefact formation in marjoram can also happen in planta in herbs stored for a long time under suboptimal conditions. The high content of carvacrol, normally never present in standard material from cultivation, gave an indication of the heterogeneity of marjoram in former times, and confirmed the opinion that (cultivated) marjoram is a chemovariety selected a long time ago. Copyright © 2002 John Wiley & Sons, Ltd.

引用

页码：175 / 180