Dying methods affect the aroma of Origanum majorana L. analyzed by GC–MS and descriptive sensory analysis

Calín-Sáncheza A, Figielb A, Lechb K, Szumnyc A, Martínez-Toméd J, Carbonell-Barrachinaa AA Industrial crops and products, 2015 ABSTRACT: Drying is a useful option to extend the shelf life of marjoram (Origanum majorana L.), which is a widely used as herb. The influence of drying method on the quality of marjoram aroma was evaluated. The drying… Read more »