Analysis of the Volatile Compounds of Aerial Parts and Essential Oil from Thymus serpyllum L. Cultivated in North East Italy by HS-SPME/GC-MS and Evaluation of its Flavouring Effect on Ricotta Cheese

作者：Da Porto Carla^*; Decorti Deborha

来源：Journal of Essential Oil Bearing Plants, 2012, 15(4): 561-571.

DOI：10.1080/0972060X.2012.10644089

• HS-SPME/GC-MS
• Thymus serpyllum L
• ricotta cheese
• natural flavoring

Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography and mass-spectrometry using the divinylbenzene/carboxen/polydimethylsiloxane fiber was applied for the analysis of flavor profiles of Thymus serpyllum L. aerial parts and the corresponding essential oil. At 30 degrees C, the optimal sampling time determined by the equilibrium time of the major volatile compounds both for the thyme aerial parts and the essential oil was 30 min. Twenty-six volatile compounds were identified. Carvacrol and carvacrol methyl ether were the main compounds (44.9 %). The flavoring effect of different amounts (0.26, 0.33 and 0.40 g) of essential oil for 100 g of ricotta cheese was studied by HS-SPME/GC-MS. Significant differences (p %26lt;= 0.05) were found for monoterpene hydrocarbons and oxygenated monoterpenes for 0.40 g essential oil/100 g ricotta cheese. Interactions between thyme essential oil and ricotta cheese highlighted that hydrocarbons monoterpene and sesquiterpene were retained by ricotta, whilst oxygenated monoterpenes were released.

• 出版日期2012