Abstract
We identified the aroma components of fresh and dried thyme (Thymus vulgarlis L.) and also investigated the influence on aroma components of the packing method used during cold storage. A GC-MS analysis revealed that the fresh thyme aroma contained 14 components. A GC-O analysis indicated, α-pinene, linalool and borneol, which is a sweet smell like lavender and peculiar to mushrooms, to be distinctive in dried thyme.
Cold storage reduced the fresh aroma components in thyme. There was little difference in the aroma components after cold storage between close-packed and vacuum-packed thyme. According to the GC-O analysis, α-pinene, which is the aroma of green leaves, and the sweet smell of linalool both retained a high odor level after cold storage.
