Bitter Flavor Research Articles

단기저장 절단배추 김치의 품질 특성

Cut Kimchi cabbages (3×3 cm) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at 4°C for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn’t show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.

Chemical and Genetic Analysis of Hopped Meads

Hops (Humulus lupulus) have been used in alcoholic beverages for centuries to enhance the aroma and provide a bitter flavor. The rise of homebrewing and craft beers has provided a resurgence of interest in understanding ideal hop usage. While hopped beer is well known and understood, the medieval drink Mead is gaining in popularity and is relatively not as well known. The aroma characteristics of commonly used hops are widely known, but much less is understood about the aroma effects in meads. This study aims to provide information on Volatile Organic Compounds (VOCs), which make up the aroma of the drink, found in the Head Space (HS) of six different homebrewed meads: S. cerevisiae, S. cerevisiae with Citra hops, S. cerevisiae with Williamette hops, S. bayanus, S. bayanus with Citra hops, S. bayanus with Williamette Hops.Additionally, common strains of Baker's (S. cerevisiae) and Wine (S. bayanus) yeast have been used to produce commercially lucrative food and drink products. Despite their heavy usage, a great deal remains to be understood how the fermentation pathway can be maximized. The emergence of RNA‐seq allows for rapid detection of changes in RNA during fermentation. This study aims to explore changes in gene expression of the aforementioned yeast during fermentation conditions mimicking that of mead.

Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology.

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and - 25.94±0.06 mV, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The L* values gradually decreased within all groups, whereas the a* and b* values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.

Gene expression profiles predictive of cold-induced sweetening in potato.

Cold storage (2-4°C) used in potato production to suppress diseases and sprouting during storage can result in cold-induced sweetening (CIS), where reducing sugars accumulate in tuber tissue leading to undesirable browning, production of bitter flavors, and increased levels of acrylamide with frying. Potato exhibits genetic and environmental variation in resistance to CIS. The current study profiles gene expression in post-harvest tubers before cold storage using transcriptome sequencing and identifies genes whose expression is predictive for CIS. A distance matrix for potato clones based on glucose levels after cold storage was constructed and compared to distance matrices constructed using RNA-seq gene expression data. Congruence between glucose and gene expression distance matrices was tested for each gene. Correlation between glucose and gene expression was also tested. Seventy-three genes were found that had significant p values in the congruence and correlation tests. Twelve genes from the list of 73 genes also had a high correlation between glucose and gene expression as measured by Nanostring nCounter. The gene annotations indicated functions in protein degradation, nematode resistance, auxin transport, and gibberellin response. These 12 genes were used to build models for prediction of CIS using multiple linear regression. Nine linear models were constructed that used different combinations of the 12 genes. An F-box protein, cellulose synthase, and a putative Lax auxin transporter gene were most frequently used. The findings of this study demonstrate the utility of gene expression profiles in predictive diagnostics for severity of CIS.

Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages

The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages. R-index for taste was higher in pineapple fiber samples. Cactus pear fiber samples presented higher R-index score for texture. In QDA, color, sweet, astringent and bitter flavors, pork meat smell and a firm and plastic texture were significant, with a good relationship (38%) between the evaluated attributes. Sensory attributes are important on the acceptance and neophobia of functional foods like cooked sausages with fruit peel fiber as functional ingredient.

The interactive effects of bitter flavor and mood on the decision to spend or save money

People are more inclined to spend money when they are happy than when they are sad. However, unobtrusive situational factors that activate the concepts of a bitter life can reverse these effects. In line with this reasoning, our research shows that drinking a bitter beverage increases happy participants' inclination to save money but decreases unhappy participants' disposition to do so. These effects were confirmed in three lab experiments. Moreover, two field studies provided evidence that the results generalize to actual savings decisions and to impulsive purchases in an actual shopping situation.

Evaluation of Solasonine Content and Expression Patterns of SGT1 Gene in Different Tissues of Two Iranian Eggplant (Solanum melongena L.) Genotypes.

Eggplant (Solanum melongena L.) is one of the most consumed vegetables in the world. The eggplant glycoalkaloids (GAs) are toxic secondary metabolites that may have detrimental effects on human health, particularly if the magnitudes of GAs are higher than the recommended food safety level (200 mg per kg of fresh mass). In this study, the content of solasonine compound and the expression patterns of solasodine galactosyltransferase (SGT1) gene were assessed in different tissues (mature leaves, flower buds, young, mature, and physiologically ripe fruits) of two Iranian eggplant genotypes (D1 and J10) under field conditions. The maximum mass fraction of solasonine in D1 was detected in flower buds (135.63 µg/g), followed by leaf (113.29 µg/g), physiologically ripe fruit (74.74 µg/g), young fruit (61.33 µg/g), and mature fruit (21.55 µg/g). Comparing both genotypes, the genotype of bitter fruits (J10) contained higher mass fraction of solasonine, as one of the main factors for producing bitter flavour of the plant. Regarding the expression profiles of SGT1, in both genotypes, the activity of the gene was increased nearly parallel with the concentration of solasonine. In the J10 genotype, transcript level of the gene was significantly higher than the genotype of sweet fruits (D1). Although both D1 and J10 genotypes are possibly recommendable for human food consumption, D1 is more suitable for daily diet.

Agronomic, Nutraceutical, and Organoleptic Performances of Wild Herbs of Ethnobotanical Tradition

ABSTRACTThere is a lack of information on how to grow wild herbs as nutraceutical foods. Ten wild herbs were collected in natural and/or anthropized environments and assessed for their agronomic performance as fresh-cut (or ready-to-eat) leafy vegetables and their nutraceutical and organoleptic attributes. Seed dormancy prevented acceptable germination in many species. However, a physiological seed treatment (soaking with sodium hypochlorite followed by incubation for 3 months at 4°C in sand moistened with potassium nitrate solution) allowed satisfactory germination, usually above 80%. Cultivation in alveolar containers produced highly diversified fresh-cut productivity (250–550 g·m−2), lower than that of lettuce (Lactuca sativa L.; >900 g·m−2) grown as a reference fresh-cut green vegetable. Antioxidant power was often much greater in wild herbs (20.0 to 62.0 mmol Fe2+·kg−1 fresh weight [FW]) than in lettuce (21.0 mmol Fe2+·kg−1 FW). Evaluation of the sensory profile indicated that softness and sweet taste of lettuce were generally preferred to the more robust flavors of wild herbs. Hardness and bitter taste produced a poor appreciation of most wild herbs. However, exceptions were evidenced due to characteristics of spiciness [Alliaria petiolata (M.Bieb) Cavara & Grande] and/or crunchiness (Silene vulgaris [Moench] Garcke). Frequent distrust for most herbs was expressed as an example of food neophobia that generally occurs for unknown bitter flavors. Most of the wild herbs were not suitable as fresh-cut leafy vegetables, but some species could be ingredients for mixed products with better flavor and health properties.

Taste, Enjoyment, and Desire of Flavors Change After Sleeve Gastrectomy-Short Term Results.

Laparoscopic sleeve gastrectomy (LSG) incidence continues to increase worldwide because of its efficacy and low surgical risks. This study aimed to investigate satisfaction with eating and the change in taste perception, desire, and enjoyment of flavor changes and associations with extent of percentage excess weight loss (%excess weight loss (EWL)) post-LSG. One hundred six participants completed an online questionnaire 4 to 6weeks as well as 6 to 8months post-LSG bariatric surgery. The questionnaire included study-specific questions about changes in taste, desire, and enjoyment of eight major categories of flavor, as well as the Suter Quality of Alimentation Questionnaire to measure satisfaction with eating. The majority of participants reported a post-surgery increase in the intensity of the flavor of sweet (60, 55%) and fatty (57, 70%) at both time points, respectively. Participants also reported a decreased enjoyment for sweet (77, 61%) and fatty (77, 83%) flavors and decreased desire for fatty (83, 84%) and sweet (82, 68%) flavors at both time periods. This study found an increase in intensity of flavor of all eight taste modalities and a decrease in desire and enjoyment of all taste modalities except salty and savory flavors following surgery. Participants reported an increased acuity of spicy flavors and fatty tastes over time, and the desire and enjoyment of sweet, bitter, and metallic flavors increased over time. Changes in savory enjoyment over a 6- to 8-month period post-LSG were weakly associated with extent of % EWL at 6months post-surgery. The participants reported average (40, 37%), good (33, 42%), and excellent (15, 11%) satisfaction with eating at both time points. This preliminary study indicates that subjective changes in taste, desire, and enjoyment of flavors of eight taste modalities are very common after LSG.

Sensory Attributes of Juice from North American–Grown Elderberry Cultivars

Various elderberry (Sambucus sp.) cultivars, including Bob Gordon, Marge, Ocoee, Ozark, Wyldewood, and York, have been selected primarily for plant productivity in North America and are most often processed into juice-based products. This study was conducted to quantify juice characteristics and to evaluate sensory attributes of juice from six elderberry cultivars using descriptive analysis. Hue angle values of ‘Bob Gordon’ and ‘York’ juices were low as compared with others tested. Soluble solids and titratable acidity of juices from ‘Wyldewood’ and ‘York’ were lower than those from other cultivars. Trained panelists identified 24 terms for descriptive analysis of elderberry juices. Of these 24 attributes, juices were highly characterized by a processed aroma, and several flavors, including processed, elderberry, fruity, and sweet. Unique juice descriptors for North American–grown elderberry cultivars included apple, beet, caramelized, fermented, processed, and pomegranate flavors, as well as astringent mouthfeel. Juices from elderberry cultivars differed in intensity ratings of nine attributes, including fruity, floral, sweet aromatics, bitter, sour, and sweet flavors, bitter and sweet aftertastes, and astringent mouthfeel. ‘York’ juice generally had high intensity ratings for sweet aromatics and sweet flavors, and relatively lower ratings for bitter aftertaste and astringent mouthfeel as compared with juices from other cultivars. This study provided key elements for future elderberry sensory research in the development of a formal lexicon for juice with defined attributes.

Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate

Dynamic microbial over the cocoa fermentation using starter culture and the effect sensory characteristics of chocolate produced were investigated. The cocoa fermentation inoculated with Saccharomyces cerevisiae CCMA0681 and Lactobacillus fermentum UFLA CHBB 8.12 as starter cultures were assessed, and compared with spontaneous fermentation. The microbial succession was identified using polyphasic approach including classical morphological and biochemical assays, and Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF). Overall 873 colonies were isolated, 445 (51%) strains were isolated from the spontaneous fermentation, while 428 (49%) strains were isolated from the inoculated fermentation. The dominant yeast in both fermentation processes were S. cerevisiae and Candida magnolia. L. fermentum and Pediococcus acidilactici were detected in both fermentations, whereas L. coryniformis, L. curvatus, L. mali, L. plantarum, and L. sakei were isolated from the spontaneous fermentation only. Acinetobacter sp., Gluconobacter oxydans, and Acetobacter pasteurianus were isolated from both the fermentation processes. Chocolate produced from the spontaneous fermentative process presented dominance of the bitter flavour, while obtained through inoculated fermentation process presented bitter, astringent and acid as dominant flavours. Cocoa inoculation with S. cerevisiae and L. fermentum affected the sensory quality of the produced chocolate. The microbial inoculation influenced on fermentation and therefore the final product.

Authenticity Assessment of the \u201cOnisi\xf3wka\u201d Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

The “Onisiówka” nalewka liqueur is a regional Polish alcoholic beverage, which is inscribed on the list of regional and traditional products of the Ministry of Agriculture and Rural Development in Poland. It is produced from multiflower honey, black elderberry flower syrup, and spirit. Due to fact that the “Onisiówka” nalewka liqueur has never been investigated, these studies are the foundation for further work on this regional alcoholic beverage. The main aim of this work is the authenticity assessment of the “Onisiówka” nalewka liqueurs by means of qualitative characteristics of volatile fraction and sensory evaluation. Tentative identification has been performed using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS). Application of GC×GC-TOFMS allowed for detection of around 350 compounds present in the volatile fraction of the “Onisiówka” from which 102 compounds were tentatively identified. PCA results showed that the first two principal components constitute 96.98% of total variance. Statistical analysis was used to visualize relations between tentatively identified compounds; therefore, it has been demonstrated that 23 chemical compounds may have significant influence on the overall flavor and taste of the “Onisiówka”. These substances belong to four chemical classes, in which the greatest number is represented by esters (13), aldehydes (6), alcohols (3), and one terpene compound. According to the sensory evaluation, the Onisiówka is characterized by sweet, honey, fruity, flowery, bitter, and spirituous flavor and taste.

GC-MS Profiling of Triterpenoid Saponins from 28 Quinoa Varieties (Chenopodium quinoa Willd.) Grown in Washington State.

Quinoa (Chenopodium quinoa Willd) contains 2 to 5% saponins in the form of oleanane-type triterpenoid glycosides or sapogenins found in the external layers of the seeds. These saponins confer an undesirable bitter flavor. This study maps the content and profile of glycoside-free sapogenins from 22 quinoa varieties and 6 original breeding lines grown in North America under similar agronomical conditions. Saponins were recovered using a novel extraction protocol and quantified by GC-MS. Oleanolic acid (OA), hederagenin (HD), serjanic acid (SA), and phytolaccagenic acid (PA) were identified by their mass spectra. Total saponin content ranged from 3.81 to 27.1 mg/g among the varieties studied. The most predominant sapogenin was phytolaccagenic acid with 16.72 mg/g followed by hederagenin at 4.22 mg/g representing the ∼70% and 30% of the total sapogenin content. Phytolaccagenic acid and the total sapogenin content had a positive correlation of r2 = 0.88 (p < 0.05). Results showed that none of the varieties we studied can be classified as "sweet". Nine varieties were classified as "low-sapogenin". We recommend six of the varieties be subjected to saponin removal process before consumption. A multivariate analysis was conducted to evaluate and cluster the different genotypes according their sapogenin profile as a way of predicting the possible utility of separate quinoa in food products. The multivariate analysis showed no correlations between origin of seeds and saponin profile and/or content.

Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

Lactobacillus fermentum Lf2, an autochthonous strain isolated as a non starter culture in Cremoso cheese, produces high EPS levels (~1g/L) in optimized conditions (SDM broth, pH6.0, 30°C, 72h). Technological (texture profile and rheological analysis) and sensory properties of non-fat yogurts with 300 and 600mg EPS/L were studied at 3 and 25days after manufacture. Yogurts with different EPS concentrations showed higher hardness values than the control group at both periods of time, being the only significant difference that remained stable during time. The consistency index was also higher for the treated samples at both times evaluated, being significantly different for samples with 300mg/L of EPS extract, while the flow behavior index was lower for EPS-added yogurts. The thixotropic index was lower (P<0.05) for samples with the highest EPS extract concentration at the end of the storage time. Regarding the sensory analysis, those yogurts with 600mg/L of EPS extract presented the highest values of consistency at 3days of storage. No considerable differences for defects (milk powder, acid, bitter and cooked milk flavors) were perceived between treated and control samples at both times evaluated. Syneresis was also studied and samples with 600mg/L of EPS extract presented the lowest syneresis values at 25days of storage, which considerably decreased with the time of storage.In conclusion, the EPS from L. fermentum Lf2, used as an additive, provided yogurt with creamy consistency and increased hardness, without the presence of unwanted defects and improving the water holding capacity of the product. All the analysis done showed the potential of this extract to be used as a technofunctional natural ingredient, and it should be considered its positive impact on health, according to previous studies.

Identification of proteins from wild cardoon flowers (Cynara cardunculus L.) by a proteomic approach.

Proteomic approach was applied to identify total proteins, particularly the enzymatic content, from wild cardoon flowers. As the selection of an appropriate sample preparation method is the key for getting reliable results, two different extraction/precipitation methods (trichloroacetic acid and phenol/ammonium acetate) were tested on fresh and lyophilized flowers. After two-dimensional electrophoresis (2D-E) separations, a better protein pattern was obtained after phenol extraction from lyophilized flowers. Only 46% of the total analyzed spots resulted in a protein identification by mass spectrometry MALDI-TOF. Four proteases (cardosins A, E, G, and H), which have become a subject of great interest in dairy technology, were identified. They presented molecular weights and isoelectric points very close and high levels of homology between matched peptides sequences. The absence of the other cardosins (B, C, D, and F) could be an advantage, as it reduces the excessive proteolytic activity that causes bitter flavors and texture defects, during cheese making.

Role of sweet and other flavours in liking and disliking of electronic cigarettes

ObjectiveTo examine the extent to which the perception of sweet and other flavours is associated with liking and disliking of flavoured electronic cigarettes (e-cigarettes).Methods31 participants (13 females/18 males; 12 sole/19...

Enzymatic production of prebiotic fructo‐oligosteviol glycosides

Fructo-oligosaccharides are low-caloric sweeteners with 30–50% of the sweetness of sucrose. They are also used as functional food ingredients due to their prebiotic properties, i.e. they stimulate the growth and activity of lactobacilli and bifidobacteria in the digestive tract. Such compounds are normally extracted from chicory, but they can also be produced enzymatically from sucrose using fructosyltransferases. Steviol glycosides are naturally sweet constituents of Stevia rebaudiana, a plant species native to subtropical and tropical regions of western North America and South America. But even highly purified steviol glycosides retain attributes such as bitterness, sweet aftertaste and liquorice flavour, which reflect their degree of glycosylation. Here we describe the enzymatic two-stage conversion of steviol glycosides to prebiotic fructo-oligosteviol glycosides. The steviol glycosides are initially transfructosylated by Microbacterium saccharopilum fructosyltransferase and in the second stage the fructosyl chain is elongated by Aspergillus terreus fructosyltransferase. The product combines the prebiotic functionality and palatability of fructo-oligosaccharides with the sweetness of native steviol glycosides.

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

The effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490mg/L) to beers at low, medium and high bitterness. Beers were evaluated for perceived bitterness intensity, harshness, roundedness and linger by a trained panel using a rank-rating technique at each bitterness level, with and without nose clips. The use of nose clips enabled the olfactory aspect to be decoupled from taste and mouthfeel aspects of bitterness perception. Results showed significant modification of perceived bitterness in beer by hop aroma depending on the inherent level of bitterness. These modifications were mainly driven by olfaction – in an example of taste-aroma interactions, as well as certain tactile sensations elicited by the hop aroma extract in the oral cavity. At low bitterness, beers with hop aroma added were perceived as more bitter, and of ‘rounded’ bitterness character relative to those without hop aroma. When judges used nose clips, this effect was completely eliminated but the sample was perceived to have a ‘harsh’ bitterness character. Conversely, at high bitterness, even when nose clips were used, judges still perceived beers containing hop aroma to be more bitter. These increases in bitterness perception with nose clips indicates the stimulating of other receptors, e.g. trigeminal receptors by hop aroma extract, which in tandem with the high bitterness, cause perceptual interactions enhancing bitterness intensity and also affecting bitterness character. Bitterness character attributes such as ‘round’ and ‘harsh’ were found to significantly depend on bitterness and aroma levels, with the second level of aroma addition (245mg/L) giving a ‘rounded’ bitterness in low bitterness beers but ‘harsh’ bitterness in high bitterness beers. The impact of aroma on temporal bitterness was also confirmed with time-intensity measurements, and found to be mostly significant at the highest level of hop aroma addition (490mg/L) in low bitterness beers. These findings represent a significant step forward in terms of understanding bitterness flavour perception and the wider impact of hop compounds on sensory perception.

Traditional Chinese Bitter Flavor theory: Is there any relation with taste type II receptors?

IntroductionAs a guiding principle, traditional Chinese medicine (TCM) theories study the formation, mechanism and the regularity of application of Chinese herbs. This is limited by the understanding of the natural properties of the herbs at the cognitive level. As an important part of TCM theories the Five Flavor theory describes the function of drugs with five tasting adjectives: bitter, sweet, pungent, sour and salty. MethodsIn this study, we present the hypotheses that Bitter Flavor theory has instructive significance on account of its relationship with bitter taste receptors (taste receptors, type 2, also known as T2Rs). Due to the lack of crystallized structure of T2Rs, in silico modeling method allows us to visualize the relationship between compounds from TCM showing Bitter Flavor property and T2Rs. In this study, pharmacophore models of T2R1, T2R10, T2R14 and T2R46 have been generated to screen agonists from TCM showing Bitter Flavor properties. ResultsAccording to the simulation results, 71.84% agonists of T2Rs were derived from medicinal herbs showing Bitter Flavor properties and the experimental evidence of the hits through virtual screening was validated via literature mining. ConclusionThe methods used in this research on bitter taste receptors supports the assumptions underpinning the traditional Chinese Bitter Flavor theory and provides a way to explore the potential science behind the Five Flavors theory of TCM which could be extended to explore other similar problems in TCM theory.

The effect of γ-irradiation on chemical composition, microbial load and sensory properties of Sicilian oregano

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.