ABSTRACT
INTRODUCTION The volatile oils of sage are chemically complex mixtures, often containing in excess of 100 individual components (Waterman 1993, Hay and Waterman 1993), although terpenoid molecules predominate. They have low boiling points and can be recovered from the plant tissues by steam distillation. In addition to flavouring foods, volatile oils can also act as antioxidants and preservatives against food spoilage, while a broad range of applications in aromatherapy and health care has been observed during the last fifteen years (Hay and Waterman 1993).
