Extraction of oregano oil, identification of its active compounds and its effect on the sensory evaluation of cheese
DOI:
https://doi.org/10.56286/NTU-JAVS.2026.6.1.1-6Keywords:
oregano oil, GC-Maas, CheeseAbstract
The study results showed that the percentage of oregano oil extracted by hydrodistillation technique reached 1.6%, as every 50 g. of oregano herbs gave 0.8 ml oil. The physical properties of the extracted oil were refractive index (1.338) and relative density (0.9236). The oil color was light yellow. The chemical properties of the oregano oil included a peroxide value of 7.2, and an acidity 1.683. The results of the analysis of the components of the oil in the GC-Maas device showed the identification of 30 compounds, and the carvacrol compound was the highest as its percentage reached 51.51%, which is attributed to the inhibitory effect of the oil in addition to other compounds. The evaluation results of the quality of cheese added to oregano oil at a concentration of 0.25 of the weight of the clot with cheese not treated with oil and the treated cheese were identified by smell and taste due to the clear effect of the aromatic oils. No significant differences were observed on the first day between the control treatment and the treatment containing 0.25% oil. In comparison, there were significant differences in all characteristics except the texture characteristic with the cheese containing 0.75% oil on the same day. The sensory evaluation also showed that the control cheese became unacceptable on the fourteenth day of storage at the refrigerator temperature. As for the 0.75 treatment, the results showed from the first week for the two characteristics of flavor and bitterness that they were unacceptable by the evaluation committee members, while the cheese treated with 0.25% oil showed an acceptable flavor and good taste even after twenty-one days.
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