The analysis of spice plant flavour compounds usually starts with the so-called essential oil, which is obtained by steam-distillation. Comparative investigations of marjoram flavour extracts, separated using different isolation techniques, showed the great influence of the isolation method on the c
Influence of day length and leaf insertion on the composition of marjoram essential oil
✍ Scribed by G. Circella; Ch. Franz; J. Novak; H. Resch
- Publisher
- John Wiley and Sons
- Year
- 1995
- Tongue
- English
- Weight
- 285 KB
- Volume
- 10
- Category
- Article
- ISSN
- 0882-5734
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✦ Synopsis
Abstract
The influence of the photoperiod on the growth and quality of marjoram, Origanum majorana L., showed it to be a long‐day plant, as upright growth and flower formation were observed only at a day length of at least 13 h. The day length also influenced the composition of the essential oil; cis‐sabinene hydrate, the main component, was produced in larger quantities in plants grown under 16 h light conditions than in those grown with a day length of 13 h and 10 h, whereas the content of terpinenes decreased with increasing day length. Regarding the leaf position, lower (older) leaves contained an essential oil with a relatively higher terpinene concentration.
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The composition of the essential oil from the ¯owers of Laurus nobilis L. shows dierences with the essential oil of the leaves with a high content of b-caryophyllene (10.0%), viridi¯orene (12.2%), germacradienol (10.1%), b-elemene (9.7%) and (E)-ocimene (8.0%). Dierences between the ¯ower oil and th