Authors:
I. Novák Department of Medicinal and Aromatic Plants, Faculty of Horticultural Sciences Department of Nuclear Chemistry, Faculty of Natural Sciences Szent István University, H-1118 Budapest, Villányi út 29-31. Hungary SK-84215 Bratislava

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É. Zámbori-Németh Department of Medicinal and Aromatic Plants, Faculty of Horticultural Sciences, Szent István University H-1118 Budapest, Villányi út 29-31. Hungary

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H. Horváth Sensory Laboratory, Faculty of Food Sciences, Szent István University H-1118 Budapest, Villányi út 29-31. Hungary

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Zs. Seregély Department of Refrigeration and Livestock Products Technology, Faculty of Food Sciences, Szent István University H-1118 Budapest, Ménesi út 45. Hungary

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K. Kaffka Department of Refrigeration and Livestock Products Technology, Faculty of Food Sciences, Szent István University H-1118 Budapest, Ménesi út 45. Hungary

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Oregano is used worldwide both as spice and crude drug, which is mainly provided by species of Origanum genus. The quality of the product is usually determined by chemical analysis, whereas in food industrial applications sensory tests are also practised. The aim of the present study was a comparison of parallel quality investigations of oregano samples by a new and effective instrumental sensory evaluation method, the “electronic nose”, and by gas-chromatographic and human sensory analysis. The GC analysis of essential oil components revealed mainly differences between plant species (Origanum vulgare subsp. hirtum and Origanum majorana). Main components of the oil of the former taxon are carvacrol and thymol, while those of marjoram are terpinene-4-ol, ?-terpinene and terpinolene. A wholesale oregano sample showing considerable divergence from the other ones with respect to ratios of carvacrol, ß-caryophyllene ß-cubebene and thymol. It was assumed not to belong to ssp. hirtum. The electronic nose analysis, evaluated by PCA, proved to be an appropriate, rapid, non-destructive, reagent-less method for the reliable separation of all of the oregano samples based on their complex aroma features. Assumptions could be made about correlations between separation of samples by the instrumental sensors and proportions of terpenoid compounds of the oil established by GC in some cases only. The varying essential oil content of the samples did not influence the success of instrumental evaluation. The instrumental and human sensory analysis showed similar results: varieties of O. majorana could be well distinguished on the basis of their complex aroma, while their gas-chromatograms did not show characteristic differences. The results call the attention that quality evaluation of drug items of aromatic plants should be oriented in different directions, considering the current utilisation area of the items. 

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
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SJR Q rank Q3

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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