The main purpose of this study (open access) was to map the chemical aroma profiles of different species of oregano, plus different adulterated blends, using gas chromatography with ion mobility mass spectrometry (GC-IM-MS). The study does, however, report two distinct adulteration markers which could be detected by more routine chromatographic techniques.
In general, the authors report that aroma profiles of adulterated blends are highly complex with an absence of distinct markers for individual species. The exception, however, was isobutyl isobutyrate (as a marker for myrtle) and piperityl acetate (as a marker for marjoram)
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