Abstract
The composition of volatile components of the essential oil of marjoram plants (Majorana hortensis M.) and its stability during storage were studied by capillary gas chromatography and gas chromatography/mass spectrometry. Storage in the dark for 1 year was associated with insignificant changes in the composition of the essential oil, and its organoleptic characteristics remained largely unaffected. Storage in the light produced considerable changes in the composition of the oil, due to chemical transformations of terpenoids.
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