Sensory analysis as a supporting method for marjoram breeding
2001
Novak, I. | Hejja, M. | Horvath, H. | Hethelyi, E.
Marjoram is one of the most important spices in Hungary, which is utilised both in phytotherapy as well as in alimentary industry. Organoleptic quality of the drugs of two Hungarian varieties of Majorana hortensis ('Francia' and 'Magyar') were investigated by two different methods of sensory analysis. The chemical composition of the material was checked by GC analysis of the distilled essential oil. Although their main compounds and proportions showed similar patterns, both the human and instrumental sensory tests based on the complex odour and aroma of the drug, proved a significant differentation of the two varieties.
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