Effect of different drying techniques on the aroma profile of Thymus vulgaris analyzed by GC–MS and sensory profile methods

摘要: Abstract In the case of Thymus vulgaris L. effect different drying techniques (natural way, convective at 30 °C, 40 °C and 50 °C lyophilization) were investigated on quantity quality parameters final product analyzed by GC–MS sensory profile methods. Measured essential oil amounts between 0.69 ml/100 g 1.84 ml/100 g calculated dry weight basis. The highest temperature (50 °C) lyophilization caused most considerable loss; primary processing methods also influenced significantly composition. Referring to main compound – thymol ratios varied 58.57% (detected in samples dried 30 °C) 71.19% (found lyophilized material). Based data analysis, preference spice was mainly determined freshness, ratio purple colour, 1,8-cineol thymol; even if amount did not meet requirements Pharmacopoeia. According our results, analysis cases corresponds measurements gives a much more complex characterization garden thyme spice.