Journal of Food Quality / 2022 / Article / Tab 1 / Research Article
Comparing the Effects of Thyme (Zataria multiflora ) and Rosemary (Rosmarinus officinalis ) Essential Oils on Microbiological, Physicochemical, and Sensory Properties of Vacuum-Packaged and Refrigerated Chicken Breast Table 1 Chemical composition of thyme and rosemary EOs used in this study.
Compound % Thyme EO composition Carvacrol 23 Thymol 17.7 γ -Terpinene9 p-Cymene 7.9 Carvacrol methyl ether 5.9 α -Pinene5.2 β -Caryophyllene4.8 Linalool 3.6 α -Terpinene3.2 Myrcene 2.9 Carvacrol acetate 1.7 Terpinene-4-ol 1.5 3-Octanone 1.4 α -Thujene1.4 Limonene 1.2 Thymol methyl ether 1.1 Eugenol 1 β -Pinene1 1,8-Cineole 0.9 Aromadendrene 0.8 α -Terpineol0.6 Thymol acetate 0.5 3-Octanol 0.5 α -Phellandrene0.5 Viridiflorene 0.5 Terpinolene 0.3 Camphene 0.3 cis-Sabinene hydrate 0.3 α -Humulene0.3 Spathulenol 0.2 Caryophyllene oxide 0.2 Total 99.4 Rosemary EO composition Verbenone 11.42 α -Pinene10.44 Camphor 9.31 Borneol 8.37 1,8-Cineole 7.38 Bornyl acetate 5.14 Myrcene 4.7 Camphene 4.4 Terpinen-4-ol 4.37 3-Octanone 4.01 Limonene 3.94 α -Terpineol3.71 Linalool 3.33 Linalyl acetate 2.47 p-Cymene 1.48 γ -Terpinene1.36 (E)-Caryophyllene 1.02 (E)-Verbenol 0.95 (E)-β -Ocimene 0.75 (E)-Pinocamphone 0.61 Verbenene 0.55 Octen-3-ol 0.54 α -Terpinene0.49 Dihydro carveol acetate 0.32 2,6-Dimethyl phenol 0.30 Tricyclene 0.22 Neryl acetone 0.21 α -Phellandrene0.19 α -Terpinyl acetate0.17 α -Humulene0.15 Total 92.3