Coriandrum sativum L. — Effect of Multiple Drying Techniques on Volatile and Sensory Profile
Jacek Łyczko , Klaudia Masztalerz , Leontina Lipan , Hubert Iwiński , Krzysztof Lech , Angel Carbonell-Barrachina , Antoni Szumny
AbstractCoriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques—convective, vacuum-microwave, and a combination of convective and vacuum-microwave—were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality.
|Journal series||Foods, ISSN 2304-8158, (N/A 70 pkt)|
|Publication size in sheets||0.75|
|Keywords in English||coriander; HS-SPME-GC/MS; napping; VOCs; chemistry behind quality; OACs|
|License||Journal (articles only); published final; ; with publication|
|Score||= 70.0, 21-04-2021, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 3.011 (2)|
|Citation count*||1 (2021-05-12)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.