_Origanum majorana_ L. as Flavoring Agent: Impact on Quality Indices, Stability, and Volatile and Phenolic Profiles of Extra Virgin Olive Oil (EVOO)  
[PERSON]  
1 Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Aigou Spyridonos, 12243 Egaleo, Greece; [EMAIL_ADDRESS] (P.K.R.); [EMAIL_ADDRESS] (S.K.); [EMAIL_ADDRESS] (A.B.)  
[PERSON]  
1 Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Aigou Spyridonos, 12243 Egaleo, Greece; [EMAIL_ADDRESS] (P.K.R.); [EMAIL_ADDRESS] (S.K.); [EMAIL_ADDRESS] (A.B.)  
[PERSON]  
1 Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Aigou Spyridonos, 12243 Egaleo, Greece; [EMAIL_ADDRESS] (P.K.R.); [EMAIL_ADDRESS] (S.K.); [EMAIL_ADDRESS] (A.B.)  
[PERSON]  
2 Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; [EMAIL_ADDRESS] (M.X.); [EMAIL_ADDRESS] (P.A.T.)  
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lead to the appearance and survival of certain microorganisms (including molds, yeasts and bacteria), depending on the concentration and aromatizer used [7]; however, a great challenge remains concerning the use of flavorings as natural antifungal agents in the replacement of benzoates and sorbates, which are widely used in foods susceptible to yeasts and fungi.  
It has been suggested that olive oil's health benefits are improved by the addition of flavorings derived from aromatic plants. For example, the volatile compounds (VCs) found in the plants of the _Lamiaceae_ family are known for their antioxidant properties and nutritional benefits [8; 9]. A number of studies have focused on olive oils flavored with _Lamiaceae_ plants, including basil [10; 11], rosmetary [10; 11; 12], lavelander [11], mint [11], oregano [12; 13], sage [11], and thyme [12; 14]. _Origanum majorana_ L.--sweet marjoram--in particular, has been the subject of researchers' interest. The essential oil derived from the plant has been found to contain terpen and phenolic compounds with notable antioxidant [15; 16], anti-inflammatory [17], anticancer [15], hepatotoxicity [18], and anti-acetylcholinesteraseerase properties [19].  
Ultrasound and microwave technology were successfully used to improve the flavoring process [20; 21]. Ultrasound is particularly promising because of its green credentials, and it has been successfully used to flavor olive oil with rosmetary and basil [10], black pepper [13], caraway [22], olive tree leaves [23], thyme [24], chili peppers [25], and pink pepper [26].  
While a number of studies have been carried out on olive oils flavored with plants from the _Lamiaceae_ family, to date, there appear to be no published studies on olive oil flavored with _Origanum majorana_ L. The aim of the current research was (a) the use of _Origanum majorana_ L. as a flavoring agent for extra virgin olive oil (EVOO) with the aid of ultrasound technology and (b) the impact of flavoring on the EVOO's quality indices, oxidative stability, antifungal activity, as well as on its volatile and phenolic profiles.