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Highlighted compounds are flavor-active · click to view molecular profile
sabinene
2 shared
Based on shared molecular compounds · click to explore
What science says
compound effect
“Thyme, marjoram, peppermint and basil oils were the most effective (MIC and MFC values ranging from 0.5 to 24.0 μl/ml) and can be used to inhibit yeasts contaminating food.”
“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”
cis-sabinene hydrate→produced in larger quantities→marjoram essential oil
“The high content of carvacrol, normally never present in standard material from cultivation, gave an indication of the heterogeneity of marjoram in former times”
carvacrol→is present in→historical sample of marjoram
