The composition of volatile components of the essential oil of marjoram plants (Majorana hortensis M.) and its stability during storage were studied by capillary gas chromatography and gas chromatography/mass spectrometry. Storage in the dark for 1 year was associated with insignificant changes in the composition of the essential oil, and its organoleptic characteristics remained largely unaffected. Storage in the light produced considerable changes in the composition of the oil, due to chemical transformation of terpenoids.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
essential oil
12
composition essential
8
changes composition
8
[changes composition
4
oil
4
oil stored
4
stored marjoram]
4
marjoram] composition
4
composition volatile
4
volatile components
4
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!