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

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dc.authoridSonmezdag, Ahmet Salih/0000-0001-6360-4037
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorSönmezdağ, Ahmet Salih
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:50Z
dc.date.available2025-01-06T17:44:50Z
dc.date.issued2016
dc.description.abstractThe 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 qualitatively and quantitatively the most dominant volatiles in the sample. Aroma extract dilution analysis (AEDA) was used for the first time for the determination of aroma-active compounds of Thymus serpyllum. In total, 12 aroma-active compounds were detected in the aromatic extract by GC-MS-Olfactometry and terpenes were the most abundant compounds. High-performance liquid chromatography/electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) method was used for the phenolic compounds analysis. 18 phenolic compounds were identified and quantified in the T. serpyllum. Luteolin 7-O-glucoside, luteolin and rosmarinic acid were the most abundant phenolics in this herb.
dc.identifier.doi10.1007/s13197-015-2144-1
dc.identifier.endpage1965
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue4
dc.identifier.pmid27413222
dc.identifier.scopus2-s2.0-84951816257
dc.identifier.scopusqualityQ1
dc.identifier.startpage1957
dc.identifier.urihttps://doi.org/10.1007/s13197-015-2144-1
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3199
dc.identifier.volume53
dc.identifier.wosWOS:000379027500022
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectWild thyme
dc.subjectThymus serpyllum
dc.subjectVolatile
dc.subjectAroma-active
dc.subjectLC-MS-MS
dc.subjectPhenolics
dc.titleCharacterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS
dc.typeArticle

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