Analysis of Volatile Compounds in a Value-Added Jerky by Incorporating Ajwain and Thyme Essential Oils
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F25%3A103166" target="_blank" >RIV/60460709:41340/25:103166 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/app15020550" target="_blank" >https://doi.org/10.3390/app15020550</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/app15020550" target="_blank" >10.3390/app15020550</a>
Alternative languages
Result language
angličtina
Original language name
Analysis of Volatile Compounds in a Value-Added Jerky by Incorporating Ajwain and Thyme Essential Oils
Original language description
Ajwain essential oil and thyme essential oil naturally contain important bioactive compounds. Various researchers have discovered that these compounds contribute biological benefits for living things such as humans and animals. Bioactive compounds found in essential oils, such as terpenes and terpenoids, possess antibacterial and flavouring qualities, making them promising natural preservatives in the food business. This study investigates the effect of essential oil treatment methods on their incorporation into dehydrated beef and its subsequent sensory acceptability. The meat samples underwent hot air blanching and oil treatment with doses of 0.75 mL and 1.5 mL, respectively. Subsequently, the samples were dried at 55 degrees C for 6 h after each treatment. The identification and quantification of volatile chemicals were performed using headspace solid-phase microextraction and gas chromatography-mass spectrometry. Thymol, gamma-terpinene, p-cymene, and beta-pinene were the predominant compounds before and after the treatments. The findings revealed that the application of ajwain and thyme essential oil treatments resulted in significant differences in the final concentration of monoterpenes. However, the sensory evaluation indicated that the ajwain and thyme essential oil samples received similar overall ratings. Consequently, ajwain essential oil could be a suitable alternative to thyme in beef jerky.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40101 - Agriculture
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Applied Sciences-BASEL
ISSN
2076-3417
e-ISSN
2076-3417
Volume of the periodical
15
Issue of the periodical within the volume
JAN 2025
Country of publishing house
CH - SWITZERLAND
Number of pages
14
Pages from-to
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UT code for WoS article
001404056300001
EID of the result in the Scopus database
2-s2.0-85215754433