Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)
Andrzej Kwaśnica , Natalia Pachura , Klaudia Masztalerz , Adam Figiel , Aleksandra Zimmer , Robert Kupczyński , Katarzyna Wujcikowska , Ángel A. Carbonell-Barrachina , Antoni Szumny , Henryk Różański
AbstractFlowers of hemp (Cannabis sativa L.) are widely used in cosmetics, food, and in the pharmaceutical industry. The drying process plays a key role in retention of aroma and also in the quality of products. Seven variants of hemp flower drying, including convection drying (CD), vacuum–microwave drying (VMD), and combined drying consisting of convective pre-drying followed by vacuum–microwave finishing drying (CPD-VMFD) were checked in this study. For each process, we applied the two-term model. Dried material was submitted to color and chromatographical assessments. Analyses of obtained essential oil showed the presence of 93 volatile compounds, predominantly β-myrcene, limonene, and β-(E)-caryophyllene, as well as α-humulene. Application of 240 W during VMD and 50 °C during CD gave the highest retention of aroma compounds, amounting to 85 and 76%, respectively, but with huge color changes. Additionally, sensory analysis proved that drying with a microwave power of 240 W provides a product most similar to fresh material.
|Journal series||Foods, ISSN 2304-8158, (N/A 70 pkt)|
|Publication size in sheets||0.75|
|Keywords in English||Cannabis sativa L.; drying methods; essential oils; sensory evaluation|
|License||Journal (articles only); published final; ; with publication|
|Score||= 70.0, 15-09-2020, ArticleFromJournal|
|Publication indicators||: 2018 = 3.011 (2)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.