During processing of aromatized rapeseed oils, volatiles from the added spices migrate in oil and give specific taste and aroma to oils, but there are no investigations about volatile compound migration in oil. The aim of this research was to determine volatile compounds in oils aromatized with basil, oregano, and thyme. In basil 43 volatile compounds, in oregano - 39, and in thyme - 37 volatile compounds were identified. In oil aromatized with basil - 8, in oil aromatized with oregano - 20, and in oil aromatized with thyme 11 volatile compounds were identified. From the total amount of identified compounds in spices, 23-30% of volatiles found in thyme migrated in oil aromatized with thyme, from oregano in oil migrated 12-15% of volatiles, but from basil in oil aromatized with basil - only 5% of volatiles. More volatile compounds as camphene, alpha-pinene, and alpha-thujene migrate in oil better than less volatile compounds like methyl chavicol, and thymal. Migration of the same compound in oil from various spices differed. It could be explained by the location of the volatile compound in plant structure.

Rosemary (Salvia rosmarinus) is an aromatic herb with a multitude of uses. It is both a seasoning in various dishes, and a natural remedy for several diseases mainly due to its anti-inflammatory and anti-oxidative effects. Plus, it is also used in cosmetic industry and for improving agriculture practices and helping the environment, since it may be a natural antimicrobial. It is worth noting that this plant is also grown and commercialized in Uzbekistan, thus, if added value is given to rosemary’s products, it has potential for improving living conditions and helping in the economy of local farmers and entrepreneurs. In this work, we discuss a technique for obtaining rosemary essential oil, rich in terpenes, by vacuum assisted hydrodistillation. This is a solventless environmentally friendly and safe technique that allows the obtention of an added value rosemary product where terpenes, compounds responsible for most of rosemary’s properties, are the most abundant. Two samples of locally acquired rosemary were sourced, essential oil was extracted, and characterization was then performed by Solid Phase Micro Extraction (SPME) and Gas Chromatography – Mass Spectrometry (GC-MS). As a comparison, a direct injection of a dilution of one of the essential oil samples was also performed. It was concluded that samples of essential oil obtained from both sources were entirely composed of terpenes or terpene derivatives. Besides, SPME was a superior method when compared to direct injection, since a larger number of volatiles was able to be identified.