## 5 Conclusions  
In conclusion, AEO has great potential to improve the quality of dried meat in terms of its bioactive composition and sensory properties. The solvent-free HS-SPME technique combined with GC-MS analysis is a valuable alternative for the extraction, identification, and quantification of volatile compounds. Four major monoterpene compounds were identified in AEO and TEO: thymol, \(\gamma\)-terpinene, p-cymene, and \(\beta\)-pinene. These bioactive compounds are responsible for the antimicrobial, antioxidant, and other medicinal properties, and are valuable as a natural preservative for cured meats. Dried meat samples treated with HAB and OT showed different trends based on each volatile compound observed.  
OT samples had higher levels of \(\beta\)-pinene than HAB samples. Regarding the p-cymene content, the ajwain HAB 1.5 mL sample showed the highest amount. The y-terpinene content was highest in the ajwain HAB 1.5 mL sample. The thymol content was found to be as high in the HAB thyme samples as in the OT 1.5 mL and ajwain OT 1.5 mL samples. Since the European Commission and the US Food and Drug Administration (FDA) consider thymol a safe flavouring agent, AEO can be used as a food preservative in value-added meat products.  
In the sensory analysis, the panellists determined the ajwain OT 0.75 mL sample as the best rated for its general pleasant aroma and more intense thyme aroma. Regarding colour, the OT samples performed better than the HAB and control samples. The ajwain OT 0.75 mL and thyme OT 1.5 mL samples were rated best for overall appearance. Moreover, the ajwain OT 0.75 mL and 1.5 mL samples received the highest overall ranking as they were preferred for their aroma, colour, and taste.  
The primary limitation of this study was the limited number of trained sensory evaluators, which may have affected the accuracy of the sensory analysis. Future research should include a larger panel of trained evaluators and utilise advanced analytical tools, such as a flame ionisation detector (FID), to improve the quantification of individual compounds. Additionally, conducting a shelf-life test is recommended to evaluate the antimicrobial activity, stability, and consumer acceptability of EOs applied to dried jerky. Determining the optimal and consumer-acceptable dose of EOs is also crucial for practical application. Despite these limitations, this study provides valuable insights into using essential oils for dried meat preservation, offering a foundation for future research in this area.  
Conceptualisation, H.H., K.U. and J.B.; methodology, H.H. and K.U.; software, E.A.; validation, H.H. and J.B., formal analysis, E.A. and K.U.; investigation, E.A.; resources, K.U.; data curation, K.U. and H.H.; writing--original draft preparation, E.A.; writing--review and editing, K.U., H.H., E.A. and J.B.; visualisation, E.A.; supervision, J.B.; project administration, J.B.; funding acquisition, J.B. All authors have read and agreed to the published version of the manuscript.  
This research was funded by the Internal Grant Agency of the Faculty of Tropical Agric Sciences, Czech University of Life Sciences Prague (grant number 20243103).  
Not applicable.  
The original contributions presented in this study are included in the article. Further inquiries can be directed to the corresponding author.  
Thanks to [PERSON], who contributed as a participant investigator and collected data in the first part of the research.  
The authors declare no conflict of interest.