The oil is obtained by steam distillation with yields of usually less than 0.3%. It has a spicy and cardamom note.
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; n20D 1.4700–1.4750; α20D +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.
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.
Soap perfume and in toilet preparations. The
Spanish grade is used as a flavoring ingredient.
A yellowish essential oil, optically active.
Low toxicity by
ingestion and skin contact. A skin irritant.
When heated to decomposition it emits
acrid smoke and irritating fumes.
