Abstract
Juniperus communis L., common juniper (Cupressaceae family), is an evergreen, perennial coniferous plant having the largest range of any woody plant in the cool temperate geographical regions of the Northern Hemisphere. Essential oil of common juniper is an aromatic and volatile liquid accumulated in cones and leaves (needles). The essential oil of the cones is commonly used as a traditional medicine and by the pharmaceutical industry as well as finding application in the food (mostly as a spice and meat preservative) and beverage (as flavoring of gin) industry. The burning branches (needles) of J. communis produce a strongly smelling smoke that has been used for smoking meat and fish since ancient times. Two terpene compound groups, namely monoterpenes and sesquiterpenes, constitute the main part of juniper essential oils and determine the strong and distinctive aroma, antibacterial, and antifungal properties. The commonly predominant essential oil constituent in J. communis is the bicyclic monoterpene, α-pinene, which exists in two enantiomeric forms, dextrorotatory (1R)-(+) α-pinene and laevorotatory (1S)-(−) α-pinene. These two different enantiomers possess rather different odor qualities; the (+) enantiomer contains some minty fragrance notes, whereas the (−) enantiomer exerts a characteristic pine tree aroma.
Published Version
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