Sensory and chemical evaluation of Thymus zygis L. essential oil and compressed CO₂ extracts

Abstract.

The effects of the extraction procedure on the sensory and chemical evaluation of Thymus zygis L. aromatic extracts obtained by hydro distillation and compressed CO₂ extraction were studied. Compressed CO₂ extractions were performed at a temperature of 313 K and 10 and 15 MPa of pressure for 60 min. Aromatic extracts were analysed by GC and GC-MS. Sensorial analysis of the aromatic extracts incorporated into a sunflower oil was carried out by a panel of 20 trained members. The main compounds of Thymus zygis essential oil obtained by Clevenger distillation are: p-cymene (13.6%), thymol (23.8%), geraniol (18.2%), and geranyl acetate (16.3%). The compositions of supercritical extracts are quite different. The detection threshold of Thymus zygis essential oil was 0.001 mg/kg sunflower oil. The preferred level of essential oil incorporation was 0.02 mg/kg sunflower oil (P<0.05). Sensorial attributes were correlated with chemical compositions and it can be concluded that extracts with higher levels of phenols and geranyl acetate were preferred.