Sensory and instrumental evaluation of sweet marjoram (Origanum majorana L.) aroma

被引:18
作者
Baranauskiene, R
Venskutonis, PR
Demyttenaere, JCR
机构
[1] Kaunas Univ Technol, Dept Food Technol, LT-50015 Kaunas, Lithuania
[2] Univ Ghent, Dept Organ Chem, B-9000 Ghent, Belgium
关键词
Origanum majorana; Labiatae; sweet marjoram; essential oil; sensory evaluation; headspace; solid phase microextraction;
D O I
10.1002/ffj.1478
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The present study investigates the composition of volatile constituents and sensory characteristics of sweet marjoram (Origanum majorana L.) grown in Lithuania. Hydrodistillation, simultaneous distillation-solvent extraction, static headspace and solid phase microextraction methods were used for the isolation of aroma volatiles. Terpinen-4-ol, alpha-terpineol, gamma-terpinene, alpha-terpinene, cis-sabinene hydrate and p-cymene were the major constituents in sweet marjoram. The differences in the composition depending on the isolation techniques were quite considerable. A sensory panel performed sensory analysis of the ground herb, pure essential oil and the extract, and aroma profiles of the products were expressed graphically. The changes of the odour profiles of marjoram during isolation in many cases can be linked to the odour characteristics of pure compounds present in marjoram. Copyright (C) 2005 John Wiley & Sons, Ltd.
引用
收藏
页码:492 / 500
页数:9
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