ABSTRACTThe Labiate family includes many common spices, some so similar that differentiation can be difficult. Available literature on the individual spices does not take into consideration the lot‐to‐lot variances and does not aid much in differentiation. All major Labiate spices procured from various areas during 1971–1978 were ground and steam‐distilled in the laboratory. Gas chromatographic profiles show no differences in qualitative composition of monoterpenes but only in their quantitative distribution. Correlation and multiple correlation coefficients suggest further similar chemistry of compound formation throughout the Labiate family during the life cycle of the plant. Differentiation between Greek and Mexican oregano is demonstrated by the use of linear discriminant f
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