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Foods 2016, 5(2), 41; doi:10.3390/foods5020041

Volatile Composition of Essential Oils from Different Aromatic Herbs Grown in Mediterranean Regions of Spain

1
Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Miguel Hernández University, Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
2
Department of Plant Sciences and Microbiology, Miguel Hernández University, Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Andrea Buettner
Received: 29 March 2016 / Revised: 10 May 2016 / Accepted: 23 May 2016 / Published: 25 May 2016
(This article belongs to the Special Issue Flavour Volatiles of Foods)
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Abstract

Volatile composition of essential oils from dill, parsley, coriander, and mint were investigated at different harvest dates to determine the most suitable harvest time for each these herbs. Hydrodistillation (HD), using a Deryng system, was used for isolating the essential oils. Isolation and identification of the volatile compounds were performed using gas chromatography-mass spectrometry (GC-MS) instrument. The results of gas chromatography-flame ionization detector (GC-FID) analysis (quantification) showed that the main components in the essential oil of dill shoots were α-phellandrene, dill ether, and β-phellandrene, and the optimal harvest date was D2 (second harvest, fourth week of February 2015). For parsley shoots, the main compounds were 1,3,8-p-menthatriene, β-phellandrene, and P1 (first harvest, third week of November 2014) was the sample with the highest essential oil. For coriander, the main compounds were E-2-dodecenal, dodecanal, and octane and the highest contents were found at C2 (second harvest, 5 February 2015); while, the main two components of mint essential oil were carvone and limonene, and the highest contents were found at M1 (first harvest, second week of December 2014). The present study was the first one reporting data on descriptive sensory analysis of aromatic herbs at this optimal harvest date according to the content of volatile compounds of their essential oils. View Full-Text
Keywords: dill; parsley; coriander; mint; GC-MS; descriptive sensory analysis dill; parsley; coriander; mint; GC-MS; descriptive sensory analysis
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

El-Zaeddi, H.; Martínez-Tomé, J.; Calín-Sánchez, Á.; Burló, F.; Carbonell-Barrachina, Á.A. Volatile Composition of Essential Oils from Different Aromatic Herbs Grown in Mediterranean Regions of Spain. Foods 2016, 5, 41.

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