Specific modulation of flavor and aroma of Greek oregano (Origanum vulgare var. hirtum) and its essential oil

Plantations of Greek oregano (Origanum vulgare var. hirtum) were watered with water treated for 30 min low-temperature, low-pressure glow plasma low frequency either in the air, under nitrogen, carbon dioxide, methane or molecular oxygen.The kind influenced yield and quality crops terms a number plants, their height, total biomass, mass leaves. Watering plants every provided essential changes composition isolated oil. In such manner oil could be tailored following consumer demands, particularly cases designing better cure potential herbal medicine aromatherapy. The selection particular watering provides diverse suitability as spice flavouring agent. Regarding taken always carvacrol was dominating component Application changed components up to inhibition its formation but never resulted novel components.