“…e composition of buchu has been well studied, and numerous compounds have been identi�ed. e compounds identi�ed in A. betulina mostly focused on the volatile fractions of the plant and included limonene, menthone, diosphenol, l-pulegone [17] with isomenthone, and diosphenol as the major volatile compounds [18,19] responsible for the distinctive �avour but probably also for antispasmodic, antiseptic, and diuretic activities [12][13][14]20]. e commercially important sulphurcontaining compounds are a characteristic of A. betulina (cis and trans-8-mercapto-p-methan-3-one), and although these occur in small amounts, they are responsible for the characteristic organoleptic properties of the oil [21].…”