CHEMICAL AND SENSORY EVALUATION OF CULTIVATED FORMS OF MINTS

The object of study were three mint populations of menthol form originating from Poland, Egypt and India and three populations of carvone form originating from Egypt – Upper Egypt, Nile Delta and Siva Oasis. In the air-dry leaves the content of essential oil, polyphenolic acids, flavonoids and coumarin were determined. Air-dry leaves and essential oil were subjected to sensory evaluation. Essential oil content ranged from 2.00% to 3.50% Content of polyphenolic acids in leaves ranged from 0.8% to 2.2%, flavonoids from 0.12% to 0.45%, and coumarins from 0.22% to 0.68%. The highest overall intensity of odour was characteristic for menthol form of mint originating from India, the lowest one for carvone form of mint from Upper Egypt. Herb and essential oil from menthol forms of mint were characterised by high intensity of “mint odour”. The carvone forms of mint were characterised by high intensity of “chewing gum odour”.