FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Influence of steam water sterilization process on volatile aroma compounds content in thyme (Thymus vulgaris L.) estimated by GC-MS method


Influence of sterilization process on volatiles aroma compounds in thyme (Thymus vulgaris l.) was a theme of this research study. The sterilization was conducted according to technology used by Institute of Agricultural and Food Biotechnology. In the samples of thyme before and after sterilization process changes of the volatile aroma compounds were examined. GC-MS method was used to identify and to determinate of the composition of essential oils. The seventeen aroma compounds: sabinene, β-pinene, myrcene, α-terpinene, p-cymene, limonene, cineole, γ-terpinene, sabinene-cis-hydrate, linalool, camphor, borneol, 1-terpinene-4-ol, carvone, thymol, carvacrol, caryophyllene were identified. The concentration of main volatile compounds in the samples of raw thyme were: thymol 4,27-10,85 mg/g, sabinene 0,49-0,55 mg/g, p-cymene 0,49-1,93 mg/g, γ-terpinene 0,40-2,12 mg/g, linalool 0,17-0,42 mg/g, carvacrol 0,27-0,60 mg/g, caryophyllene 0,32-0,69 mg/g. The contain in thyme after sterilization process were: thymol 3,53-8,39 mg/g, sabinene 0,52-0,53 mg/g, p-cymene 0,08-0,20 mg/g, y-terpinene 0,06-0,15 mg/g, linalool 0,08 0,25 mg/g, carvacrol 0,20-0,48 mg/g, caryophyllene 0,17-0,28 mg/g. Sterilization process of thyme caused the loses of all detected volatile compounds. Total loss was 44 %, however individual compounds lost in different degree. It is worth to observe that loss of main active compound – thymol were relatively not high , average 23%.


thyme (Thymus vulgaris L.), volatile aroma compounds, sterilization process, GC/MS