Garg, SN; Naqvi, AA; Singh, A; Ram, G; Kumar, S

Flavour and Fragrance Journal [Flavour Fragrance J.], vol. 14, no. 3, pp. 170-172, Jun 1999

The plants of Hyssopus officinalis ssp. officinalis genotype raised through seeds sown in early December 1997 flowered in May 1998. The essential oil yields obtained upon hydrodistillation of above ground parts, harvested in May, were 0.25% on fresh herbage weight basis and 1.18% on dry herbage weight basis. The GC and GC-MS analysis of the essential oil led to the identification of 21 compounds representing 95.6% of the oil, having seven monoterpene hydrocarbons (32.3%), five oxygenated monoterpenes (60.5%) one phenol (0.2%) and six sesquiterpene hydrocarbons (0.35%). The major constituents of the camphorous odoured oil were pinocamphone (49.1%) > beta -pinene (18.4%) >isopinocamphone (9.7%).