Mert, AhmetTürkmen, MusaBahadirli, Nadire PelinKaya, Durmus AlpaslanAyanog?lu, Filizözturk, S¸evket2024-09-192024-09-192016978-194358012-52068-0783https://doi.org/10.24264/icams-2016.ii.16https://hdl.handle.net/20.500.12483/141326th International Conference on Advanced Materials and Systems, ICAMS 2016 -- 20 October 2016 through 22 October 2016 -- Bucharest -- 139798Zahter (Thymbra spicata), a perennial member of the Labiatae family is one of the most important spices in Hatay's cuisine. Its dry leaves are mixed with red pepper, sesame and ço¨kelek (a special cheese in the region) and is heavily used in su¨rk (a dish made with ço¨kelek) and pastries. This study aims to determine the effects of various drying methods on the essential oil content of thymbra spicata, a naturally growing plat in Hatay. The plant material was harvested from Hatay's flora on May 4, 2015 and dried in the shade, in an oven at 30°C. The essential oil was obtained with vapor distillation, and its contents were determined using GC/MS. The study determined that the ratio of carvacrol, the main component off Thymbra spicata essential oil changes between %51.14 and 72.54. © 2016 Certex, INCDTP-ICPI.eninfo:eu-repo/semantics/openAccessDryingGC-MSThymbraConference Object010.24264/icams-2016.ii.162-s2.0-85047621312N/A