Combining Ability of<i>Origanum majorana</i>L. Hybrids: Sensorial Quality

Novak, Johannes; Junghanns, Wolfram; Blüthner, Wolf-Dieter; Marchart, Rudolf; Vender, C.; Niekerk, Léon Van; Pank, F.; Langbehn, Jan; Franz, Chlodwig

doi:10.1300/j044v09n02_03

Cited by 5 publications

(4 citation statements)

References 2 publications

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“…The SSR primers were tested on 20 individual plants from a population of oregano ( Origanum vulgare ssp. hirtum ), cultivated from seeds collected in the wild, and on 19 individual plants from an inbreeding line of marjoram ( Origanum majorana ) originating from a marjoram hybrid development (Novak et al . 2002).…”

Section: Characteristics Of 13 Est‐ssr Markers Observed Heterozygosimentioning

confidence: 99%

Identification and characterization of simple sequence repeat markers from a glandular Origanum vulgare expressed sequence tag

Novak

Lukas

Bolzer

et al. 2008

Molecular Ecology Resources

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Oregano (Origanum vulgare) and marjoram (Origanum majorana) are two sensorial distinct spices within the genus Origanum (Lamiaceae). Simple sequence repeat (SSR) markers were developed from expressed sequence tags (ESTs) of essential oil glands of O. vulgare. Thirteen EST-SSR loci were evaluated using 20 individual plants of O. vulgare and 19 plants of Origanum majorana. The number of alleles per locus ranged from one to four. All loci developed from O. vulgare successfully cross-amplified in O. majorana.

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Section: Characteristics Of 13 Est‐ssr Markers Observed Heterozygosimentioning

confidence: 99%

Identification and characterization of simple sequence repeat markers from a glandular Origanum vulgare expressed sequence tag

Novak

Lukas

Bolzer

et al. 2008

Molecular Ecology Resources

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“…Hoberg et al (1997) delineated the principles of sensorial evaluation. The following scores can be used, for example, for the characterization of the smell of marjoram: 5 ¼ typical, pure, fully aromatic, spicy; 4 ¼ typical, pure, aromatic, spicy; 3 ¼ still typical, not completely pure, slightly aromatic, not so spicy; 2 ¼ hardly typical, impure, hardly aromatic, not spicy; 1 ¼ not typical, strange, 0 ¼ spoilt (Novak et al, 2002).…”

Section: Smellmentioning

confidence: 99%

“…Testing the taste requires also well-trained panels. For the evaluation of, for example, marjoram, the following scores can be used: 5 ¼ typical, pure, fully aromatic, mild bitter note, spicy; 4 ¼ typical, pure, aromatic, mild bitter note, spicy; 3 ¼ still typical, not completely pure, slightly aromatic, bitter note somewhat dominating, not so spicy, slightly hay-like; 2 ¼ hardly typical, impure, hardly aromatic, strong bitter note, not spicy, hay-like; 1 ¼ not typical, strange, 0 ¼ spoilt (Novak et al, 2002).…”

Section: Tastementioning

confidence: 99%

Experiences with descriptors for characterization of medicinal and aromatic plants

Pank

2005

Plant Genet. Resour.

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Well-defined descriptors are an indispensable tool for management, maintenance and utilization of plant genetic resources. The International Plant Genetic Resources Institute (IPGRI), the International Union for the Protection of New Varieties of Plants (UPOV) and national authorities have published descriptor lists for a great variety of agricultural and horticultural crops, but only for a few species belonging to the group of medicinal and aromatic plants (MAP). Forty years of experiences with the use of descriptors in MAP mainly in the field of breeding research are communicated to support forthcoming efforts in elaborating new descriptors lists. The deliberations focus on some specifics of these minor crops, classifying the descriptors to the following groups: object, experimental data, sample specification, characteristics-growth, development, flower and reproduction biology, cytological traits, molecular traits, biotic and abiotic stress susceptibility, yield, quality differentiated in morphology-dependent quality traits, constituents, sensory quality, and impurities. MAP-specific descriptors are exemplified and the principles of important determination methods are explained. Most of the general available UPOV and IPGRI descriptors are applicable also for MAP.

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“…The plants were precultivated in the greenhouse of N. L. Chrestensen (Erfurt, Germany) before transplantation to the fields. Morphological traits, leaf colour measurements using spectrophotometry (L*a*b* system) and the essential oil content were determined as described in detail by Pank et al 22 Determination of sensorial traits (colour perception, smell and taste) is described in detail by Novak et al 23 The essential oil compounds were determined by GC/MS from solvent extracts. 20 Data for environmental conditions and descriptive statistics of the main traits are presented in Table 2.…”

Section: Experimental Designmentioning

confidence: 99%

Stability of hybrid combinations of marjoram (Origanum majorana L.)

Novak

Grausgruber

Pank

et al. 2003

Flavour & Fragrance J

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The effect of genotype by environment interaction (G × E) was studied in marjoram in an experiment using 34 genotypes and three locations. For yield, no significant G × E was found, while for plant height, flowering time and the essential oil content, the G × E was significant. As to leaf colour, which was determined using the L*a*b* system and a sensorial score, only the coordinate a* was not significant. Both sensorial evaluations for smell and taste revealed some genotypes to be more stable than others. Regarding the essential oil compounds, both of the 'marjoramy' compounds, cis-sabinene hydrate and cis-sabinene hydrate acetate, were extremely unstable in one hybrid combination which, however, turned out to be the most stable comparing to the total amount of these two compounds. The main sesquiterpenes, β-caryophyllene and bicyclogermacrene, were strongly correlated in their stability, except in one case, where only bicyclogermacrene was highly unstable. The estimation of G × E allows the extrapolation of the degree of instability that is to be expected for a special trait. But, above all, when G × E is given special consideration, it is possible to select for stable genotypes that can be cultivated, e.g. in different regions with the resulting raw material being of higher homogeneity and the environmental influences minimised.

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Combining Ability ofOriganum majoranaL. Hybrids: Sensorial Quality

Cited by 5 publications

References 2 publications

Identification and characterization of simple sequence repeat markers from a glandular Origanum vulgare expressed sequence tag

Identification and characterization of simple sequence repeat markers from a glandular Origanum vulgare expressed sequence tag

Experiences with descriptors for characterization of medicinal and aromatic plants

Stability of hybrid combinations of marjoram (Origanum majorana L.)

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