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A new and efficient sensory method for a comprehensive assessment of the sensory quality of dried aroma‐intensive herbs using oregano as a reference plant
Author(s) -
Bansleben AnneChristin,
Schellenberg Ingo,
Ulrich Detlef,
Bansleben David
Publication year - 2010
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/ffj.1997
Subject(s) - aroma , origanum , sensory analysis , taste , food science , chemistry , european market , microbiology and biotechnology , business , essential oil , biology , international trade
Today the world market for oregano has exploded, from a once insignificant amount to a consumption volume of 500 000 tonnes/year. This is due to consumers' change in preference for Mediterranean‐style cooking and innovative cosmetic‐ and health‐related products. Since there are currently only three genotypes on the European food market, the diversity of human taste requires the breeding of new and sensorily interesting varieties. When investigating the profiles, it is necessary to establish methods suitable for characterizing the odour, taste and even retronasal odour of strong aromatic herbs. This paper is able to fulfil these requirements. In summary, these results found the tested specimens – a commonly traded blend, Origanum onites , Origanum vulgare subsp. hirtum and a blend of all three specimens – to be very dissimilar. The analysis results in a reduction in the number of relevant attributes for sensory testing and the establishment of an oregano profile with high marketing potential. Copyright © 2010 John Wiley & Sons, Ltd.