Özet:

Consumers choose herbs by their characteristic flavour although they perceive only a fraction of their volatiles aroma compounds. Few studies have focused on comparing aroma determined in sensory analysis and volatiles identified in instrumental analysis. This study aims to assess consumers’ preference by identifying the correlation between the two parameters. Pearson coefficient was applied on the aroma scores and the content of volatile aroma compounds previously determined for parsley ( Petroselinum crispum), dill ( Anethum graveolens), and lovage ( Levisticum officinale). We found that assessors preferred parsley rich in β-phellandrene but low in 1.3.8-p-menthatriene and d-limonene. They liked β-phellandrene in dill but disliked α-phellandrene. Consumers favoured α-phellandrene in lovage alongside α-terpinolene, and d-limonene but disfavoured β-myrcene.   Our findings confirmed a significant correlations between sensory aroma and the content of volatile aroma compounds.

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