Open AccessElectronic nose to differentiate between several drying techniques for Origanum syriacum leaves
Author(s) -
Samer Mudalal,
Nawaf AbuKhalaf
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(6).125
Subject(s) - electronic nose , origanum , context (archaeology) , food science , horticulture , botany , mathematics , chemistry , biology , essential oil , paleontology , neuroscience
Dried oregano (Origanum syriacum L.) is a common product in the Mediterranean dietand it has wide culinary applications. The quality and functional ingredients profile oforegano is highly affected by drying technology. This study was aimed to discriminatedifferent quality traits of air, solar, and freeze-dried oregano by employing electronic nose(e-nose), chromameter, and sensory analysis. E-nose signals were analysed by usingmultivariate data analysis (MVDA). Our findings showed that the e-nose signal exhibiteddifferent clusters for all groups by using principal component analysis (PCA). Moreover,there were clear differences in the colour index (L*a*b*) between groups. Freeze-driedoregano exhibited significantly lower L*-values than air and solar-dried oregano. Sensoryanalysis showed that there were clear differences between solar and freeze-dried oregano.In this context, f-dried thyme had significantly lower values of colour acceptance (4.80 vs.7.57, p<0.05), degree of freshness (5.57 vs. 7.14, p<0.05), taste acceptance (5.46 vs. 6.75,p<0.05), and overall acceptance (5.75 vs. 7.19, p<0.05) than solar-dried thyme,respectively. In conclusion, e-nose and chromameter were effective tools to discriminatebetween different types of dried oregano