In this study, the variability of essential oil composition in different parts of summer savory
was investigated. Extraction of essential oils from air-dried leaves and healthy seeds was done
using water-distillation in Clevenger-type apparatus for 4 h. In total, 23 and 24 components
were identified in the leaves and seeds of summer savory, respectively. Carvacrol (46.023%),
Estragole (Methyl Chavicol) (6.257%), Caryophyllene (4.753%), and E-Caryophyllene
(4.753%) were the major constituents in the seeds and Carvacrol (56.537%), γ-Terpinene
(21.377%), and p-Cymene (8.587%) were the major constituents in the leaves. Among all
constituents, Carvacrol, Caryophyllene, E-Caryophyllene, β-Bisabolene, cis-α-Bisabolene,
Caryophyllene oxide, Z-Citral, E-Citral, γ-Terpinene, and δ-3-Carene were present in both of
leaves and seeds. Significant positive and negative correlations were detected between
constituents for the investigated parts of summer savory. In addition, the correlation analysis
of same volatile constituents in seeds and leaves indicated that some constituents in one part
of summer savory have a significant correlation with another part. Also, γ-Terpinene in leaves
has a negative significant correlation with γ-Terpinene in the seeds.