A family of bitter aromatic herbs or shrubs that includes several species. Parts used are the leaves and flowering tops.
Artemisia’s organoleptic characteristics are bitter, tonic and aromatic. The active principle of A. vulgaris L. has been reported as
polyacetylene compounds, thujone, while other chemical components include camphore and eucalyptol. CoE’s (2000) book on natural sources of flavoring describes 10 different species of Artemisia, including wormwood and tarragon.
Qualitatively, artemesia consists of sesquiterpene lactones (vulgarin, vulgarole, α-amyrin, epoxyartemisia ketone)
and alcohols, polyacetylenic derivatives and acids. Quantitatively, essential oil consists of terpenic hydrocarbons (α-pinene 0.3%,
β-pinene 2.2%, sabinene 15.9%, caryophyllene 1.5%, camphene 0.45%, limonene 0.53%, p-cymene 3.3%); oxygenated terpenic compounds (α-thujone 56.3%, β-thujone 7.5%, 1,8-cineole 26.8%, camphor 20%, borneol 18.5%, α-terpienol 2.21%, geraniol 1.5%, eugenol 0.92%, linalool 1.14%, piperitonel); ester (bornyl acetate 18%) and sesquiterpene lactone (vulgarole).
