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Journal of Essential Oil Bearing Plants精油轴承期刊论文发表 |
| 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°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≥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. |
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