Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS

@article{Sonmezdag2015CharacterizationOA,
  title={Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS},
  author={Ahmet Salih Sonmezdag and Hasim Kelebek and Serkan Selli},
  journal={Journal of Food Science and Technology},
  year={2015},
  volume={53},
  pages={1957-1965}
}
The present study was designed to characterize the volatile, aroma-active and phenolic compounds of wild thyme. Volatile components of T. serpyllum were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatography–mass spectrometry (GC-MS). The extraction method gave highly representative aromatic extract of the studied sample based on the sensory analysis. A total of 24 compounds were identified and quantified in Thymus serpyllum. Terpenes were… CONTINUE READING

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