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-Terpinene	9
p-Cymene	7.9
Carvacrol methyl ether	5.9
α-Pinene	5.2
β-Caryophyllene	4.8
Linalool	3.6
α-Terpinene	3.2
Myrcene	2.9
Carvacrol acetate	1.7
Terpinene-4-ol	1.5
3-Octanone	1.4
α-Thujene	1.4
Limonene	1.2
Thymol methyl ether	1.1
Eugenol	1
β-Pinene	1
1,8-Cineole	0.9
Aromadendrene	0.8
α-Terpineol	0.6
Thymol acetate	0.5
3-Octanol	0.5
α-Phellandrene	0.5
Viridiflorene	0.5
Terpinolene	0.3
Camphene	0.3
cis-Sabinene hydrate	0.3
α-Humulene	0.3
Spathulenol	0.2
Caryophyllene oxide	0.2
Total	99.4
Rosemary EO composition
Verbenone	11.42
α-Pinene	10.44
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-Terpineol	3.71
Linalool	3.33
Linalyl acetate	2.47
p-Cymene	1.48
γ-Terpinene	1.36
(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-Terpinene	0.49
Dihydro carveol acetate	0.32
2,6-Dimethyl phenol	0.30
Tricyclene	0.22
Neryl acetone	0.21
α-Phellandrene	0.19
α-Terpinyl acetate	0.17
α-Humulene	0.15
Total	92.3