Influence of Drying and Irradiation on the Composition of Volatile Compounds of Thyme (Thymus vulgaris L.)

Abstract

An investigation of the influence of air-drying, freeze-drying, γ- and β-irradiation and storage for up to 10 months on the composition of volatile compounds in thyme herb (Thymus vulgaris L.) is presented. Altogether, 70 constituents were identified (53 positively and 17 tentatively), including those considered most important for thyme flavour. Quantitative results did not reveal significant differences in the composition of irradiated and non-irradiated samples, and the reduction of the amount of some volatile compounds after drying was comparable for air-dried and freeze-dried herb. The largest changes in flavour composition were observed during storage, especially the reduction in the concentration of monoterpene hydrocarbons.