出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：The condiment plants are present in daily day life and have great acceptance in the world due to the exquisite taste and differentiated aroma, making the dishes more appetizing and nutritious. In addition to organoleptic properties, they also have functional properties that enhance their importance in food . In view of the importance of condiments, the present study sought to describe, through scientific materials, the functional and organoleptic properties of the main condiment plants. In view of the importance of condiments, the present study aim to describ e, through scientific materials, the functional and organoleptic properties of the main condiment plants. It was prepared from a literaturereview on the functional and organoleptic properties of oregano (Origanum vulgare), black pepper (Piper nigrum), annatto (Bixa orellana), ginger (Zingiber officinale), thyme (Thymus vulgaris) and basil (Ocimum basilicum). The research was carried out in the Google Scholar, Periódicos Capes, Scielo and ScienceDirect databases covering the period between 1984 and 2019, ca rrying out an analysis of the suitability of the content to the proposed theme, compiling the data and later gathering by specific topics and recording the information and references respecting the fidelity of the originals. Thus, after selection based on the bibliographic reference, a multivariate analysis of variance was carried out, where a score of 1 was assigned for the presence of the secondary or specialized function or compound, and 0 for absence, then subjected to chemometric analysis using free st atistical software MetaboAnalyst (4.0). It was concluded through this review that for the functional properties, annatto has characteristics in common with black pepper, and both can be used when the objective is mainly to obtain condiments with anticonvulsant properties. As for the organoleptic properties, basil and oregano are similar, having metabolites in common.
