Sensory and chemical evaluation of Thymus zygis L. essential oil and compressed CO₂ extracts

The effects of the extraction procedure on the sensory and chemical evaluation of Thymus zygis L. aromatic extracts obtained by hydro distillation and compressed CO₂ extraction were studied. Compressed CO₂ extractions were performed at a temperature of 313 K and 10 and 15 MPa of pressure for 60 min....

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Bibliographic Details
Published in:European food research & technology 2002-03, Vol.214 (3), p.207-211
Main Authors: Moldão-Martins, Margarida, Bernardo-Gil, Gabriela M, da Costa, Luísa M
Format: Article
Language:English
Subjects:
acetates
Biological and medical sciences
carbon dioxide
chemical composition
detection limit
distillation
essential oils
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
geraniol
p-cymene
sensory evaluation
sunflower oil
temperature
thymol
Thymus zygis
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Summary:The effects of the extraction procedure on the sensory and chemical evaluation of Thymus zygis L. aromatic extracts obtained by hydro distillation and compressed CO₂ extraction were studied. Compressed CO₂ extractions were performed at a temperature of 313 K and 10 and 15 MPa of pressure for 60 min. Aromatic extracts were analysed by GC and GC-MS. Sensorial analysis of the aromatic extracts incorporated into a sunflower oil was carried out by a panel of 20 trained members. The main compounds of Thymus zygis essential oil obtained by Clevenger distillation are: p-cymene (13.6%), thymol (23.8%), geraniol (18.2%), and geranyl acetate (16.3%). The compositions of supercritical extracts are quite different. The detection threshold of Thymus zygis essential oil was 0.001 mg/kg sunflower oil. The preferred level of essential oil incorporation was 0.02 mg/kg sunflower oil (P
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-001-0451-4