Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.)

被引：107
|
作者：
Díaz-Maroto, MC [1 ]
Pérez-Coello, MS [1 ]
Cabezudo, MD [1 ]
机构：
[1] Fac Ciencias Quim, Area Tecnol Alimentos, Ciudad Real 13071, Spain
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2002年 / 215卷 / 03期
关键词：
parsley; Petroselinum crispum L; drying; freeze-drying; volatile compounds;
D O I：
10.1007/s00217-002-0529-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of different drying treatments on the volatiles in parsley (Petroselinum crispum L.) was studied. Air drying at ambient temperature resulted in few losses in volatile compounds compared with the fresh herb, whereas oven drying at 45 degreesC and freeze-drying caused a decrease in the concentrations of the majority of the volatile components, especially those with the greatest impact on parsley aroma: p-meritha-1,3,8-triene and apiole.
引用
收藏
页码：227 / 230
页数：4
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