AppeTimo: Thyme from the Pistoiese Apennines to support the dairy supply chain

Dott. Daniele Bonetti 
IBBR - Italy

December 11, 2024 (11:30-13:31)
Webinar Link: https://teams.microsoft.com/l/meetup-join/19:meeting_MDJmMWNjNmEtNTk4My00YTc2LWJkMzYtN2NjMjk5ZjE3Mzdl@thread.v2/0?context={"Tid":"34c64e9f-d27f-4edd-a1f0-1397f0c84f94","Oid":"5c443de4-e07f-440f-b8d5-381ff6d1e444"}

Abstract: The Pistoia Mountain host a rich biodiversity of flora, including many aromatic plants such as juniper, mint, savory, helichrysum, and thyme. Among these, thyme (Thymus serpyllum L.) stands out for its essential oil, which is particularly rich in thymol and carvacrol, compounds with significant antimicrobial properties. Its aromatic profile can enhance the flavor of artisanal dairy products, making it particularly suitable for herb cheese production. This study aimed to identify the optimal harvesting period (balsamic time) to maximize the concentration of aromatic compounds and to determine the best thyme chemotypes for dairy applications. For this purpose, selected plants were collected from the Pistoia Apennines, cultivated in an experimental plot, and analyzed by GC-MS technique to determine their chemical profiles. The analysis produced promising results, identifying thyme plants with distinctive chemotypes that retained their terpenic profile and essential oil content even when grown outside their natural habitat. To ensure the preservation of these valuable plants, they were micropropagated in vitro, facilitating the use of thyme with specific chemotypes for future applications

Author's Info: https://www.researchgate.net/profile/Daniele-Bonetti