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The concern about the use of artificial preservatives in products are getting higher nowadays, studies on the application of natural antioxidants in the formulations or in the packaging have importance to show how the nutritional quality of these products can become better. This study aimed at the physical-chemical and sensory evaluation of butter applying oregano essential oil. Three kinds of butter were elaborated in this study: standard, applying 0.005% of essential oil of oregano and standard packed with essential oil of oregano. The samples were stored at 5 ◦C during 60 days. The formulations were characterized in terms of chemical composition of moisture, ash, acidity, fat, defatted dry extract, lipid oxidation, texture and color. The sensory attributes evaluated in hedonic scale of nine points were color, smell, texture, taste and the intention to purchase with a scale of three points. Results showed that the chemical composition remained the same in 60 days. The sensory attributes depended on the tester and the best acceptance was the standard butter and

Physical and Chemical Evaluations of Butter with Addition of Oregano Essential Oil, and in Active Biodegradable Packing