## 4 Discussion  
### Chemical Analysis of EOs  
Thymol, p-cymene, and \(\gamma\)-terpinene are important components of the EOs of _Thymus vulgaris_ and _Trachyspernnum annuli_ L. [28; 29]. The monoterepenes found in TEO are consistent with those documented by [PERSON] et al. [30], where the EO of _T. vulgaris_ from Egypt collected from the whole plant including stems, leaves, and flowers contains thymol (32.23%), \(\gamma\)-terpinene (21.19%), and p-cymene (20.27%) as its primary constituents. Furthermore, these findings are consistent with results previously documented in Romania [31], which identified the primary components of _T. vulgaris_ EO (obtained from the aerial part of the plant) as thymol (47.59%), \(\gamma\)-terpinene (30.90%), and p-cymene (8.41%)  
The findings of our study on the composition of _Trachyspernnum annuli_ L. were consistent with the findings of [PERSON] [15] from Torbat-e Heydaryeh, Iran. In both studies, thymol was the most significant component identified, which comprised 35.04% of the composition. The \(\gamma\)-terpinene content was 23.11%, while the p-cymene content was 31.80%. While other research indicated that \(\gamma\)-terpinene and p-cymene had higher thymol content in northern Sinai, Egypt, it was concluded that the plant was grown in soil with a higher saline concentration [32].  
This study used the primary components \(\beta\)-pinene, p-cymene, \(\gamma\)-terpinene, and thymol for SPME analysis because they remained the predominant components in dried meat after the EOs application. Higher doses of OT samples contained higher levels of \(\beta\)-pinene (\(p<0.05\)) than HAB samples. [PERSON] et al. [33] also found the same high concentration of \(\beta\)-pinene as this study result showed. \(\beta\)-pinene was observed to be most significant in the OT 1.5 mL samples of both EOs; this could be because the soaking in sunflower  
Figure 3: GPA biplot for attributes and samples. The sensory attributes are represented with blue dots. Treatments are represented with blue and red circles.  
oil increased the proportion of some monoterpene hydrocarbons and, at the same time, accelerated the oxidation process.  
HAB-treated samples containing 1.5 mL of EOs contained a higher concentration of p-cymene than OT samples. This may be because p-cymene is generated through isomerisation and oxidation from monoterpene hydrocarbons, and its amount potentially increases during heat treatment [34]. The \(\gamma\)-terpinene content was comparably lower than the original thyme and ajwain EO ratio. This result could be attributed to the higher volatility of antibacterial compounds in EO [1].  
In addition, the content of phenols, specifically thymol, which indicates the quality of ajwain and thyme oil, was higher in the OT and HAB samples administered at the higher dose. Thymol concentrations in the various treatments were significantly lower than in purified EOs. One possible explanation is that the concentrations of \(\gamma\)-terpinene and p-cymene, precursors of thymol biosynthesis, increased, while thymol concentrations decreased [35].  
The high variability observed in the results in Table 4 may have been caused by several factors, such as the drying conditions of the meat and the volatility and stability of the EOs. For instance, the uptake of EOs in meat can be substantially influenced by the modified blanching method, such as hot air blanching (HAB). The final concentration of chemical components may be inconsistent due to fluctuations in temperature, humidity, and ventilation during the blanching process, which can result in an uneven absorption of oils into the meat [36]. On the other hand, the oil treatment, which is composed of a mixture of sunflower oil and EO (either TEO or AEO), could exhibit fluctuations in content. The fluctuations can be influenced by the evaporative and volatile nature of EOs [37].