Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils

The present study investigated the aroma profile and antimicrobial properties of Origanum vulgare L. essential oils collected from four districts of Greece. The essential oil composition was analysed by GC/MS, and aroma attributes were determined by a panel of sensory specialists using quantitative descriptive analysis. Eighteen monoterpenes and sesquiterpenes were identified. Carvacrol, p-cymene and gamma-terpinene were the main constituents of the essential oil extracted in wild plants grown in the islands of Samothraki and Skopelos and the mainland region of Nafpaktia. In contrast, the OEO (oregano essential oil) from Lemnos island consisted mainly of thymol, p-cymene and gamma-terpinene. GC-MS results concurred with the results of sensory analysis. Carvacrol and p-cymene were associated with odour typical of oregano, while the presence of gamma-terpinene and pinene imparted minty and terpenic odour properties to oregano essential oils (OEOs). Samothraki's OEO exhibited the most prominent odour properties and was the most highly rated for oregano aroma by the sensory panel. All samples exhibited antibacterial activity against selected foodborne pathogens (E. coli, S. aureus, B. cereus and S. Typhimurium) as assayed by the well diffusion method.