Marjoram Oil

Chemical Properties

The oil is obtained by steam distillation with yields of usually less than 0.3%. It has a spicy and cardamom note.

Chemical Properties

Marjoram oil (sweet marjoram oil) is obtained by steam distillation of the herb Origanummajorana L. (Majorana hortensis Moench, Lamiaceae). It is a yellow to greenish-yellow liquid with a characteristic earthy, spicy odor.
d²⁵₂₅ 0.890–0.906; n²⁰_D 1.4700–1.4750; α²⁰_D +14 ° to +24 °; acid number: max. 2.5; saponification number: 23–40; saponification number (after acetylation) 68–86; solubility: 1 vol in 2 vol of 80% ethanol.
The main constituent of the oil is 1-terpinen-4-ol (>20%), which with (+)-cissabinene hydrate (3–18%) is responsible for the characteristic flavor and fragrance of marjoram oil.
Sweetmarjoram oil is produced on a relatively small scale, for example, in Egypt, and is used mainly for flavoring foods, but also in smaller amounts in perfumery for spicy shadings in men’s fragrances.

Physical properties

Marjoram, sweet oil is a yellow or greenish-yellow oil. The oil is soluble in most fixed oils (with turbidity in mineral oil). It is partly soluble in propylene glycol and insoluble in glycerin.

Uses

Soap perfume and in toilet preparations. The Spanish grade is used as a flavoring ingredient.

Definition

A yellowish essential oil, optically active.

Safety Profile

Low toxicity by ingestion and skin contact. A skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes.