Electronic nose to differentiate between several drying techniques for Origanum syriacum leaves

Mudalal, S. and Abu-Khalaf, N. (2021) Electronic nose to differentiate between several drying techniques for Origanum syriacum leaves. Food Research (Malaysia), 5. pp. 260-265. ISSN 2550-2166

Dried oregano (Origanum syriacum L.) is a common product in the Mediterranean diet and it has wide culinary applications. The quality and functional ingredients profile of oregano is highly affected by drying technology. This study was aimed to discriminate different quality traits of air, solar, and freeze-dried oregano by employing electronic nose (e-nose), chromameter, and sensory analysis. E-nose signals were analysed by using multivariate data analysis (MVDA). Our findings showed that the e-nose signal exhibited different clusters for all groups by using principal component analysis (PCA). Moreover, there were clear differences in the colour index (L*a*b*) between groups. Freeze-dried oregano exhibited significantly lower L*-values than air and solar-dried oregano. Sensory analysis showed that there were clear differences between solar and freeze-dried oregano. In this context, f-dried thyme had significantly lower values of colour acceptance (4.80 vs. 7.57, p<0.05), degree of freshness (5.57 vs. 7.14, p<0.05), taste acceptance (5.46 vs. 6.75, p<0.05), and overall acceptance (5.75 vs. 7.19, p<0.05) than solar-dried thyme, respectively. In conclusion, e-nose and chromameter were effective tools to discriminate between different types of dried oregano.

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Abstract

Dried oregano (Origanum syriacum L.) is a common product in the Mediterranean diet and it has wide culinary applications. The quality and functional ingredients profile of oregano is highly affected by drying technology. This study was aimed to discriminate different quality traits of air, solar, and freeze-dried oregano by employing electronic nose (e-nose), chromameter, and sensory analysis. E-nose signals were analysed by using multivariate data analysis (MVDA). Our findings showed that the e-nose signal exhibited different clusters for all groups by using principal component analysis (PCA). Moreover, there were clear differences in the colour index (L*a*b*) between groups. Freeze-dried oregano exhibited significantly lower L*-values than air and solar-dried oregano. Sensory analysis showed that there were clear differences between solar and freeze-dried oregano. In this context, f-dried thyme had significantly lower values of colour acceptance (4.80 vs. 7.57, p<0.05), degree of freshness (5.57 vs. 7.14, p<0.05), taste acceptance (5.46 vs. 6.75, p<0.05), and overall acceptance (5.75 vs. 7.19, p<0.05) than solar-dried thyme, respectively. In conclusion, e-nose and chromameter were effective tools to discriminate between different types of dried oregano.

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Item Type:	Article
AGROVOC Term:	oregano
AGROVOC Term:	medicinal plants
AGROVOC Term:	culinary herbs
AGROVOC Term:	sampling
AGROVOC Term:	statistical methods
AGROVOC Term:	data analysis
AGROVOC Term:	volatile compounds
AGROVOC Term:	food quality
Geographical Term:	State of Palestine
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	26 Jan 2026 02:44
Last Modified:	26 Jan 2026 02:44
URI:	http://webagris.upm.edu.my/id/eprint/3204

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