IDENTIFICATION OF AROMA COMPOUNDS OF DRIED AND FRESH THYME (THYMUS VULGARIS L.) BY GAS CHROMATOGRAPHY-OLFACTOMETRY AND GAS CHROMATOGRAPHY-MASS SPECTROSCOPY ANALYSIS

被引：0
作者：
Yildiz, G. [1 ]
Cox, G. [2 ]
Moran, L. [2 ]
机构：
[1] Igdir Univ, Fac Tourism, Dept Gastron & Culinary Arts, Igdir, Turkey
[2] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL USA
来源：
LATIN AMERICAN APPLIED RESEARCH | 2021年 / 51卷 / 01期
关键词：
Dried thyme; GC-Olfactometry (GCO); Gas Chromatography-Mass spectroscopy (GC-MS); oven drying; solvent direct extraction; TOTAL PHENOLIC CONTENT; OCIMUM-BASILICUM L; ANTIOXIDANT ACTIVITY; KEY ODORANTS; VOLATILE COMPONENTS; EXTRACTION; COLOR; OIL;
D O I：
暂无
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
This study was conducted to determine aroma compounds of oven-dried and fresh thyme, and investigate the drying effect in key aroma compounds of thyme samples. Fresh thyme was purchased and utilized for two functions. The first function was for the application of drying methods (fresh thyme was oven dried at 50 degrees C), and the second function to analyze the fresh thyme. After applying solvent direct extraction, volatile compounds were isolated. According to Gas Chromatography-Olfactometry (GC-O) and Gas Chromatography-Mass Spectroscopy (GC-MS) analysis results, lower amount of volatile compounds for dried thyme were identified, while more volatile components were found in fresh thyme.
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页码：51 / 55
页数：5
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