Abstract
Oregano is used worldwide both as spice and crude drug, which is mainly provided by species of Origanum genus. The quality of the product is usually determined by chemical analysis, whereas in food industrial applications sensory tests are also practised. The aim of the present study was a comparison of parallel quality investigations of oregano samples by a new and effective instrumental sensory evaluation method, the “electronic nose”, and by gas-chromatographic and human sensory analysis. The GC analysis of essential oil components revealed mainly differences between plant species (Origanum vulgare subsp. hirtum and Origanum majorana). Main components of the oil of the former taxon are carvacrol and thymol, while those of marjoram are terpinene-4-ol, ?-terpinene and terpinolene. A wholesale oregano sample showing considerable divergence from the other ones with respect to ratios of carvacrol, s-caryophyllene s-cubebene and thymol. It was assumed not to belong to ssp. hirtum. The electronic nose analysi...
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