VOLATILE COMPONENTS AND ODOR INTENSITY OF 4 PHENOTYPES OF HYSSOP (HYSSOPUS-OFFICINALIS L)

The volatile compounds of the four phenotypes of hyssop, Hyssopus offi cinalis L., differentiated by the color of the corolla, were investiga ted by Soxhlet extraction using pentane/diethyl ether and by supercrit ical carbon dioxide extraction. Pinocamphone, isopinocamphone, and pin ocarvone were the main compounds among the 43 compounds observed, of w hich 33 were identified. Distinctly different percentage compositions of the volatiles were revealed. The phenotypes could be distinguished from another on the basis of the relative proportions of these three k etones despite notable annual variation during the three consecutive y ears of cultivation. The supercritical extract (10 MPa/40-degrees-C) c ontained a lower amount of monoterpene hydrocarbons and a higher amoun t of oxygenated hydrocarbons than the solvent extract. The intensity o f odor of the phenotypes and their respective CO2 extracts was evaluat ed by sensory methods. The blue-flowered phenotype was assessed to be more intense in odor than the others.