Abstract
The characterization of the essential oil profile together with the sensory analysis of five samples of oregano, four of which cultivated in different areas of Sicily and one of commercial origin, have been carried out. The Sicilian cultivated samples belong to Origanum vulgare ssp. hirtum (Link) Béguinot (syn. O. heracleoticum L.), the most typical Sicilian oregano species. The essential oils, obtained by hydrodistillation, have been analysed by GC–FID–MS. On the whole, 53 compounds representing more than 98% of the oils have been fully characterized. The four cultivated samples showed a very similar chemical profile, thymol and γ-terpinene being the main compounds followed by p-cymene, α-terpinene, carvacrol and thymol methyl ethers, myrcene and carvacrol. The commercial sample, instead, showed a different profile, with carvacrol largely being the main component (>77%), followed by p-cymene, γ-terpinene and thymol, in that order. According to the chemical composition, the sensory profile of the Sicilian oregano samples proved fairly homogenous, whereas different results were obtained for the commercial sample. Indeed, the intensity of sensory attributes “typical oregano flavour” and off-flavour are similar for the four cultivated samples; instead the commercial sample has less freshness and a lower typical oregano flavour, associated with a higher level of off-flavour.
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