Identification of Aroma Compounds of Dried and Fresh Thyme (Thymus Vulgaris L.) by Gas Chromatography-Olfactometry and Gas Chromatography-Mass Spectroscopy Analysis
Abstract:This study was conducted to determine aroma compounds of oven-dried thyme and fresh thyme and investigate the drying effect in key aroma compounds of thyme. Fresh thyme was purchased and utilized for two functions. The first function was for the application of drying methods (fresh thyme was oven dried at 50°C), and the second function to analyze the fresh thyme. After applying solvent direct extraction, volatile compounds were isolated. According to Gas Chromatography-Olfactometry (GC-O) and Gas Chromatograph… Show more
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