Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS
Preclinical
Abstract
The aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) were characterised by GC-MS-olfactometry and LC-ESI-MS/MS, identifying thymol, carvacrol and phenolic acids as the main antioxidant and aromatic constituents.
Referenced for these plants
How to cite
Sonmezdag, A.S., Kelebek, H. and Selli, S (2016) 'Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS', Journal of Food Science and Technology, 53(4), pp. 1957-1965. doi:10.1007/s13197-015-2144-1
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