Influence of the constituent composition on antimicrobial and perfume properties of fir essential oils

The essential oils of 7 kinds of spruces by the method of steam distillation were obtained. The qualitative and quantitative composition of the received essential oils was studied by gas-liquid chromatography. Antimicrobial activity of essential oils on substances Staphilococcus aureusATSS 6538 P, Pseudomonas aeruginosaATSS 9027, Bacillus subtilisATSS 6633, Candida albicansATSS 885-653 was defined. Perfume tasting evaluation of the essential oils was made