Abstract
Three samples of cultivated oregano, belonging to the most typical Sicilian species Origanum vulgare ssp. hirtum (Link) Béguinot (syn. Origanumheracleoticum L.), have been processed by γ-irradiation using two dose levels: 5 and 10 kGy. The irradiated and not-irradiated samples have been analyzed to quantify the essential oil content, microbial load, as well as for sensory properties. Fifty-three compounds, representing more than 98% of the total oil content have been fully characterized. All the cultivated samples showed a similar chemical profile composed of thymol and γ-terpinene as main compounds followed by p-cymene, α-terpinene, carvacrol and thymol methyl ethers, myrcene and carvacrol. The corresponding irradiated samples had different essential oil profiles with a reduction in monoterpene hydrocarbons and an increase of oxygenated monoterpenes. The microbiological results showed that the total bacterial and fungal counts decrease to less than 10 cfu/g when samples were exposed to the lowest irradiation dose. Among the irradiated and not-irradiated oregano samples, there were significant differences for all the descriptors except for bitter, pungent, astringent and hay flavour.
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