Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.)

Fresh marjoram volatiles contained mostly (97%) monoterpenes and to a small extent (3%) sesquiterpenes. The impact of drying methods, namely, convection and microwave drying on the flavour quality of the herb was studied. Cis‐sabinene hydrate, trans‐sabinene hydrate and terpinen‐4‐ol were found to be the major components responsible for the characteristic flavour of the herb. The Indian marjoram contained more of cis‐sabinene hydrate (23.6%) compared to any other sample referred to in the literature and this compound was retained in the convection and microwave (175 W) dried samples to a great extent. Convection drying at ∼45°C preserved the flavour quality of marjoram better than microwave drying.