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Oregano spices and Origanum chemotypes
Year:
1982
Authors :
Snir, Nava
;
.
Volume :
33
Co-Authors:
Fleisher, A., Division of Medicinal and Spice Plants, Agricultural Research Organization, Newe Ya'ar Experiment Station, Haifa, Israel, 3 Amikam Street, Haifa, 34385, Israel
Sneer, N., Division of Medicinal and Spice Plants, Agricultural Research Organization, Newe Ya'ar Experiment Station, Haifa, Israel
Facilitators :
From page:
441
To page:
446
(
Total pages:
6
)
Abstract:
A high carvacrol content in essential oil is the key to the concept of the ‘oregano’ spice and is a prerequisite determining a plant's suitability for the preparation of this condiment. Origanum heracleoticum L., the main source of Greek oregano, is a chemically non‐uniform species. Within its wild population there are at least three chemo‐varieties which, although similar in their external appearance, differ in their odours. On the basis of their flavours and essential oil compositions, these varieties could be defined as marjoram, thyme and oregano‐types. The latter, which contains mainly carvacrol, is traditionally, and almost exclusively, collected for oregano spice preparation on the basis of its odour. Copyright © 1982 John Wiley & Sons, Ltd
Note:
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More details
DOI :
10.1002/jsfa.2740330508
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
24747
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:09
Scientific Publication
Oregano spices and Origanum chemotypes
33
Fleisher, A., Division of Medicinal and Spice Plants, Agricultural Research Organization, Newe Ya'ar Experiment Station, Haifa, Israel, 3 Amikam Street, Haifa, 34385, Israel
Sneer, N., Division of Medicinal and Spice Plants, Agricultural Research Organization, Newe Ya'ar Experiment Station, Haifa, Israel
Oregano spices and Origanum chemotypes
A high carvacrol content in essential oil is the key to the concept of the ‘oregano’ spice and is a prerequisite determining a plant's suitability for the preparation of this condiment. Origanum heracleoticum L., the main source of Greek oregano, is a chemically non‐uniform species. Within its wild population there are at least three chemo‐varieties which, although similar in their external appearance, differ in their odours. On the basis of their flavours and essential oil compositions, these varieties could be defined as marjoram, thyme and oregano‐types. The latter, which contains mainly carvacrol, is traditionally, and almost exclusively, collected for oregano spice preparation on the basis of its odour. Copyright © 1982 John Wiley & Sons, Ltd
Scientific Publication
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