The effect of some spice essential oil and extracts on storage of fermented capers buds

The flower buds of capper (Capparls ovata Desf. var. canescens) buds were exposed to fermentation in 10% brine for 6 months, with the addition of the essential oils and extracts (sage, rosemary, dill, and coriander) of different concentrations. Storing process after fermentation was monitored chemical and microbiological analyses in salt solution for three months. Depending on high salt concentrations, the bacteria of lactic acid did not develop in the medium. In terms of taste, the samples with extract of dill in concentration of 0.3% and with extract of coriander in concentration of 0.1% were more favored. In general evaluation, it was observed that the products containing essential oil of coriander and extract of dill are the most favored products in terms of general sensory features.