The essential oils of some rosemary cultivars
- 1 September 1986
- journal article
- research article
- Published by Wiley in Flavour and Fragrance Journal
- Vol. 1 (4-5) , 137-142
- https://doi.org/10.1002/ffj.2730010402
Abstract
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.Keywords
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