absinthin

Absinthin is a bitter constituent found in Artemisia absinthium, commonly known as wormwood. It is one of several compounds in wormwood that contribute to the plant’s distinctive bitterness and aroma. Historically, absinthin has been linked to the flavor profile of absinthe, the spirit produced from wormwood and other botanicals.

Chemistry and occurrence: Absinthin occurs mainly in the plant’s essential oil and resin fractions, and its content can vary with plant chemotype, geography, harvest time, and processing. In chemical literature it is described as a bitter principle; some sources classify it as a sesquiterpene lactone, though classifications are not uniform and exact structures may differ between references.

Uses and significance: Because of its bitterness, absinthin is of interest in sensory studies of Artemisia absinthium and in discussions of plant chemotaxonomy and quality control. It is not the primary focus of safety concerns surrounding absinthe; historical regulatory attention has centered more on thujone, another constituent of wormwood.

Name and context: The name absinthin derives from absinthe, the historical liqueur associated with wormwood. In botanical and phytochemical discussions, absinthin is considered alongside other bitter constituents of Artemisia species and is often referenced in the context of plant chemistry, flavor characterization, and quality assessment rather than pharmacology.