Irrigation dose and plant density affect the essential oil content and sensory quality of parsley ( Petroselinum sativum )

2016 ◽  
Vol 206 ◽  
pp. 1-6 ◽  
Author(s):  
Hussein El-Zaeddi ◽  
Ángel Calín-Sánchez ◽  
Juan Martínez-Tomé ◽  
Luis Noguera-Artiaga ◽  
Francisco Burló ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oil Content ◽  
Sensory Quality ◽  
Plant Density

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

2016 ◽  
Vol 97 (2) ◽  
pp. 427-433 ◽  
Author(s):  
Hussein El-Zaeddi ◽  
Juan Martínez-Tomé ◽  
Ángel Calín-Sánchez ◽  
Francisco Burló ◽  
Ángel A Carbonell-Barrachina
Keyword(s):  
Sensory Quality ◽  
Plant Density ◽  
Volatile Composition

scholarly journals Influence of preemergently applied herbicides on the yield and quality of caraway achenes (Carum carvi L.)

2008 ◽  
Vol 56 (2) ◽  
pp. 255-266
Author(s):  
Antonín Vaculík
Keyword(s):  
Essential Oil ◽  
Standard Length ◽  
Oil Content ◽  
Competitive Ability ◽  
Weed Species ◽  
Yield And Quality ◽  
Significant Difference ◽  
Positive Effect ◽  
Different Doses

Caraway has very low competitive ability against most of weed species. Therefore, it is important to choose a suitable herbicide control, especially at biennial caraway. The experiments with the herbicides applied in caraway were found in pure growth, with variety Kepron (with standard length of ve­ge­ta­ti­ve period). The aim of the trials was to find out the differences at achenes yiled and essential oil content after the treatment by the various herbicides, applied preemergently. Also, the selective ac­ti­vi­ty of individual herbicides was tested, including the different doses. The herbicides used in the ex­pe­ri­ments had enough level of selektivity on the plants of caraway. They had a positive effect on the yiled comparing to non-treated control variant in all observed years. There was no statistically significant difference in essential oil kontent between the treated variants and non-treated control. On the basis of these results, the most suitable herbicide was chosen for the „minor“ registration for caraway.

scholarly journals Effects of Plant Density on the Number of Glandular Trichomes and on Yield and Quality of Essential Oils from Oregano

2016 ◽  
Vol 11 (6) ◽  
pp. 1934578X1601100 ◽  
Author(s):  
Teresa Tuttolomondo ◽  
Salvatore La Bella ◽  
Claudio Leto ◽  
Giuseppe Bonsangue ◽  
Raffaele Leone ◽  
...  
Keyword(s):  
Essential Oil ◽  
Plant Density ◽  
Glandular Trichomes ◽  
Principal Component ◽  
Glandular Trichome ◽  
Origanum Vulgare ◽  
Hair Density ◽  
Complex Issue ◽  
Yield And Quality

Plants yields are influenced by agronomic techniques. Plant density is a complex issue and extremely important when maximizing both crop quality, and biomass and essential oil yields. Plants belonging to the Origanum vulgare subspecies hirtum (Link) Ietswaart were grown adopting four types of plant density and were characterized in biometric and chemical terms. The samples were analyzed using the ANOVA (Principal Component Analysis) statistical method regarding biometric aspects, EO yield and peltate hair density. Essential oil (EO) was extracted by hydrodistillation and analyzed using GC-FID and GC-MS. GC-FID and GC-MS analysis led to the identification of 45 compounds from the EO. Plant density affected production both in terms of biomass and EO. However, it was not found to have affected peltate glandular trichome density or EO quality.

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

scholarly journals Changes in the essential oil content and terpene composition of rosemary (Rosmarinus officinalis L.) by using plant biostimulants

2016 ◽  
Vol 107 (1) ◽  
pp. 147 ◽  
Author(s):  
Amir FOROUTAN NIA ◽  
Hassanali NAGHDI BADI ◽  
Ali MEHRAFARIN ◽  
Sanaz BAHMAN ◽  
Mehdi SEIF SAHANDI
Keyword(s):  
Amino Acids ◽  
Essential Oil ◽  
Oil Content ◽  
Control Treatment ◽  
Bornyl Acetate ◽  
Rosmarinus Officinalis L ◽  
Complete Fertilizer ◽  
Maximum Content ◽  
Rosemary Essential Oil

Plant biostimulants can stimulate the increase of growth, metabolism and the biosynthesis of metabolites in plants. This study investigated the changes of rosemary essential oil and its components composition under use of biostimulants for the possible reduction in use of chemical fertilizers. Treatments included biostimulants based on amino acids in four formulations, Aminolforte, Kadostim, Humiforte, and Fosnutren (each of them at 0.75 and 1.5 L ha<sup>-1</sup>), and application of N.P.K fertilizer as a control treatment (by applied complete fertilizer at 100 kg per hectar with proportion of 15:8:15 percentage of N:P:K in the fertilizer). Results showed that the essential oil content and its components were significantly affected by biostimulants application. The maximum content of essential oil was obtained at 1.5 L ha<sup>-1 </sup>Humiforte and both concentrations of Aminolforte. While, the highest content of <em>α</em>-pinene, 1,8-cineole, and camphor as major components of rosemary essential oil were obtained at 1.5 L ha<sup>-1 </sup>Fosnutren. In addition, the maximum content of linalool, <em>z</em>-pinocamphone, bornyl acetate, and caryophyllene oxide were observed at 1.5 L ha<sup>-1</sup> Fosnutren.Although, the highest content of myrcene and verbenone was obtained in the treatment with N.P.K fertilizer, but the maximum contents of <em>β</em>-pinene, camphene, borneol, and <em>α</em>-terpineol were related to the both concentrations of Aminolforte.We can conclude that biostimulants based on amino acids can be an effective alternative in reducing the use of chemical fertilizer and increasing the quantity and quality of rosemary essential oil.

Postharvest changes in essential oil content and quality of lavender flowers

2016 ◽  
Vol 79 ◽  
pp. 225-231 ◽  
Author(s):  
Elena Dušková ◽  
Karel Dušek ◽  
Přemysl Indrák ◽  
Kateřina Smékalová
Keyword(s):  
Essential Oil ◽  
Oil Content

scholarly journals EFFECT OF HOT DRYING ON THE ESSENTIAL OIL CONTENT AND COLOUR CHARACTIRISTICS OF PEPPERMINT (Mentha piperita)

2016 ◽  
Vol 54 (3) ◽  
pp. 314 ◽  
Author(s):  
Nguyen Kim Chi ◽  
Duong Thi Thanh Thao ◽  
Hoang Quoc Tuan
Keyword(s):  
Essential Oil ◽  
Oil Content ◽  
Colour Change ◽  
Consumer Preference ◽  
Mentha Piperita ◽  
Least Squares Regression ◽  
Order Model ◽  
Colour Parameters ◽  
Hue Angle

The main objective of this study was to investigate the effect of different temperature of hot air drying on the qualities of dried peppermint included essential oil content, colour parameters, colour sensory quality and modelling the colour change kinetics. The drying experiments were carried out at five air temperature of 40, 50, 60, 70 and 80oC. The colour parameters for colour change of the materials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of total change (DE) as well as chroma, hue angle and Browning index. A consumer preference test was conducted with 80 consumers to assess the colour quality of 05 dried peppermints. The results showed that the decreasing of essential oils content at high drying temperature is higher than at low temperature. Least Squares regression was used to determine the relationship between colour sensory scores of consumer taster and quantification of three Hunter parameters. In that, variable “L” and “b” could be distributed to decreasing while variable “a” contributory increase the colour quality of dried peppermint products. It was observed that L, a, DE and hue angle values were fitted to the zero-order model, while b and chroma were fitted to the first-order model.

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