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Influence of Drying and Irradiation on the Composition of Volatile Compounds of Thyme ( Thymus vulgaris L.)
Author(s) -
Venskutonis Rimantas,
Poll Leif,
Larsen Mette
Publication year - 1996
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199603)11:2<123::aid-ffj555>3.0.co;2-1
Subject(s) - chemistry , thymus vulgaris , herb , flavour , composition (language) , monoterpene , irradiation , food science , chemical composition , botany , essential oil , medicinal herbs , organic chemistry , traditional medicine , medicine , linguistics , philosophy , physics , nuclear physics , biology
An investigation of the influence of air‐drying, freeze‐drying, γ‐ and β‐irradiation and storage for up to 10 months on the composition of volatile compounds in thyme herb ( Thymus vulgaris L.) is presented. Altogether, 70 constituents were identified (53 positively and 17 tentatively), including those considered most important for thyme flavour. Quantitative results did not reveal significant differences in the composition of irradiated and non‐irradiated samples, and the reduction of the amount of some volatile compounds after drying was comparable for air‐dried and freeze‐dried herb. The largest changes in flavour composition were observed during storage, especially the reduction in the concentration of monoterpene hydrocarbons.