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Activities: 469
Chemicals w/Activities: 261
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# Activity Chemical Low PPM High PPM StdDev *Reference
31 HESPERIDIN Plant 50000.0 60000.0 *
8 INOSITOL Leaf -- 433.3 *
12 IODINE Plant -- 0.014 -0.45 *
4 ISOPINOCAMPHONE Shoot -- 130.0 -1.01 Kerrola, K., Galambosi, B. and Kallio, H. 1994. Volatile Components and Odor Intensity of Four Phenotypes of Hyssop (Hyssopus officinalis L.) J. Agric. Food Chem. 42: 776-781.
4 ISOPINOCAMPHONE Leaf 3.0 6520.0 *
4 ISOPINOCAMPHONE Shoot -- 130.0 -1.01 Kerrola, K., Galambosi, B. and Kallio, H. 1994. Volatile Components and Odor Intensity of Four Phenotypes of Hyssop (Hyssopus officinalis L.) J. Agric. Food Chem. 42: 776-781.
4 ISOPINOCAMPHONE Shoot -- 200.0 -0.96 Kerrola, K., Galambosi, B. and Kallio, H. 1994. Volatile Components and Odor Intensity of Four Phenotypes of Hyssop (Hyssopus officinalis L.) J. Agric. Food Chem. 42: 776-781.
4 ISOPINOCAMPHONE Shoot -- 110.0 -1.02 Kerrola, K., Galambosi, B. and Kallio, H. 1994. Volatile Components and Odor Intensity of Four Phenotypes of Hyssop (Hyssopus officinalis L.) J. Agric. Food Chem. 42: 776-781.
4 ISOPINOCAMPHONE Shoot -- 2220.0 0.39 Kerrola, K., Galambosi, B. and Kallio, H. 1994. Volatile Components and Odor Intensity of Four Phenotypes of Hyssop (Hyssopus officinalis L.) J. Agric. Food Chem. 42: 776-781.
4 ISOPINOCAMPHONE Shoot -- 1410.0 -0.15 Kerrola, K., Galambosi, B. and Kallio, H. 1994. Volatile Components and Odor Intensity of Four Phenotypes of Hyssop (Hyssopus officinalis L.) J. Agric. Food Chem. 42: 776-781.
4 ISOPINOCAMPHONE Essential Oil -- 381000.0 *
4 ISOPINOCAMPHONE Shoot -- 1380.0 -0.17 Kerrola, K., Galambosi, B. and Kallio, H. 1994. Volatile Components and Odor Intensity of Four Phenotypes of Hyssop (Hyssopus officinalis L.) J. Agric. Food Chem. 42: 776-781.
4 ISOPINOCAMPHONE Shoot -- 3260.0 1.09 Kerrola, K., Galambosi, B. and Kallio, H. 1994. Volatile Components and Odor Intensity of Four Phenotypes of Hyssop (Hyssopus officinalis L.) J. Agric. Food Chem. 42: 776-781.
4 ISOPINOCAMPHONE Shoot -- 2940.0 0.87 Kerrola, K., Galambosi, B. and Kallio, H. 1994. Volatile Components and Odor Intensity of Four Phenotypes of Hyssop (Hyssopus officinalis L.) J. Agric. Food Chem. 42: 776-781.
60 LIMONENE Leaf 7.0 480.0 0.06 *
60 LIMONENE Flower 5.0 54.0 -0.58 Flavour and Fragrance Journal, 6: 69.
53 LINALOOL Flower 0.1 1.0 -0.59 Flavour and Fragrance Journal, 6: 72.
53 LINALOOL Essential Oil -- -- *
53 LINALOOL Leaf 0.2 160.0 -0.54 *
8 MARRUBIIN Plant -- -- *
*Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press.