<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>International trade in herbs and spices is showing steady growth. This may contribute to the deterioration of their quality (complex supply chains) and the search for alternative, cheaper sources (adulteration). This paper presents the results of quality control of culinary herbs available on the European markets. Eight spices were evaluated: savory, lovage, basil, thyme, marjoram, oregano, fennel, mustard. The tests were performed (from January 2022 till January 2023) for three production batches from five different suppliers, and analyzed such parameters as aroma, overall appearance, impurity content, net weight, moisture content, ash content and essential oils. The analyzed parameters are the basic quality characteristics controlled by institutions overseeing the quality of foodstuffs. The determinations were made on the basis of European standards. The results show deviations from the standards especially in the content of essential oils. Slight exceedances of the standards were also recorded for water and total ash content. On the other hand, for such parameters as net weight, impurity content, general appearance or odor, no overstepping of acceptable standards was recorded.</p>
</abstract>

International trade in herbs and spices is showing steady growth. This may contribute to the deterioration of their quality (complex supply chains) and the search for alternative, cheaper sources (adulteration). This paper presents the results of quality control of culinary herbs available on the European markets. Eight spices were evaluated: savory, lovage, basil, thyme, marjoram, oregano, fennel, mustard. The tests were performed (from January 2022 till January 2023) for three production batches from five different suppliers, and analyzed such parameters as aroma, overall appearance, impurity content, net weight, moisture content, ash content and essential oils. The analyzed parameters are the basic quality characteristics controlled by institutions overseeing the quality of foodstuffs. The determinations were made on the basis of European standards. The results show deviations from the standards especially in the content of essential oils. Slight exceedances of the standards were also recorded for water and total ash content. On the other hand, for such parameters as net weight, impurity content, general appearance or odor, no overstepping of acceptable standards was recorded.

Analysis of selected quality parameters of dried herbs available on the European market

Production Engineering Archives

This work is licensed under the Creative Commons Attribution 4.0 International License.

International trade in herbs and spices is showing steady growth. This may contribute to the deterioration of their quality (complex supply chains) and the...

Analysis of selected quality parameters of dried herbs available on the European market

Published Online: May 26, 2024

Page range: 182 - 190

Received: Feb 03, 2024

Accepted: Apr 30, 2024

DOI: https://doi.org/10.30657/pea.2024.30.17

Keywords
herbs, spices, food quality, food adulteration

© 2024 Ewa Polańczyk, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Analysis of selected quality parameters of dried herbs available on the European market

Published Online: May 26, 2024

Page range: 182 - 190

Received: Feb 03, 2024

Accepted: Apr 30, 2024

DOI: https://doi.org/10.30657/pea.2024.30.17

Keywordsherbs, spices, food quality, food adulteration

© 2024 Ewa Polańczyk, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Keywords
herbs, spices, food quality, food adulteration