Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil

Table 1

Chemical compositions of essential oil obtained by hydrodistillation from Zataria multiflora using GC/FID.

No	Compound	Retention index	Retention time (min)	Relative peak area (%)
1	α-Thujene	924	1.533	0.1532
2	α-Pinene	932	4.232	3.933
3	3-Octanone	984	5.620	3.203
4	Myrcene	988	6.527	1.202
5	α-Terpinene	1014	6.849	10.87
6	p-Cymene	1020	7.931	2.239
7	γ-Terpinene	1054	13.060	0.4015
8	Linalool	1095	15.422	0.5058
9	Carvacrol methyl ether	1241	17.863	0.9719
10	Thymol	1289	18.363	26.93
11	Carvacrol	1298	18.776	42.22
12	Eugenol	1361	23.088	1.268
13	Carvacrol acetate	1370	29.882	2.346
14	β-Caryophyllene	1417	40.757	2.253

Entries in bold are the main components of Zataria multiflora essential oil.