Phellandrene

Phellandrene is described as pepperminty, with a slight citrus smell. Phellandrene is thought to have special medicinal values. It is used in Traditional Chinese Medicine to treat digestive disorders. It is one of the most important compounds in turmeric leaf oil, which is used to prevent and treat systemic fungal infections.

Phellandrene is perhaps the easiest terpene to identify in the lab. When a phellandrene solution in a solvent (or an oil containing phellandrene) is treated with a concentrated solution of sodium nitrate and then with a few drops of glacial acetic acid, very large crystals of phellandrenene nitrate are formed quickly.

Phellandrene was first discovered in eucalyptus oil. It wasn't until the early 1900s that it was formed and showed that phellandrene made of eucalyptus oil was two isomeric phellandrene (usually known as α-phellandrene and β-phellandrene) and during oxidation with potassium permanganate different acids were formed, which showed that the acids were derived from two different isomeric phellandrene. Up untill then, phellandrene was confused with pinene or limonene. Today many essential oils are known in which phellandrene is present. However, it is a somewhat uncertain terpene, since it can only be detected in the oils of some species, especially eucalyptus, and only in certain periods of the year.

Phellandrene can be found in a number of herbs and spices, including cinnamon, garlic, dill, ginger and parsley. A number of plants produce β-phellandrene as part of their essential oils, including lavender and grand fir. The recognizable fragrances of some essential oils are almost entirely determined by the presence of phellandrene. Pepper- and dill oil consists almost entirely of phellandrene. The main constituent of ginger oil is phellandrene. Phellandrene is mainly absorbed by the skin, making it attractive for use in perfumes. It is also used as a flavouring for food products.