Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality
Jacek Łyczko , Klaudia Masztalerz , Leontina Lipan , Krzysztof Lech , Ángel A. Carbonell-Barrachina , Antoni Szumny
AbstractHerbs market is constantly growing worldwide, and is trying to find new species and varieties coming fromspecific geographical regions. While the increasing production demands novel solutions for product preserva-tion,consumersdemandguaranteedqualityfortheseproducts.Incaseofherbs,themostcommonpreservationmethod isthermo-basedprocess–drying,whichstrongly affectsproductsquality.Regardingthetechnologicalpossibilities and efficiency, convective drying (CD), microwave drying, vacuum-microwave drying (VMD) andcombined convective pre-drying followed by vacuum-microwave finish-drying (CPD-VMFD) methods are themostpopularones.Inthisstudy,theinfluenceofthedryingmethods(CD,VMDandCPD-VMD)onThaibasil(O.basilicumvar.thyrsiflora) quality was evaluated for the very first time. The chemical composition of their es-sential oils (EOs), dried samples (aroma profiles,APs) and sensory quality of the dried products were alsostudied. As a result of multiple chemical and sensory analyses and after cross-checking all these results,guidelinesforchemicalmarkersofThaibasilaromaqualitywereestablished.Odour-activecompounds(OACs)contributionin Thai basilEOsdid notshow a clear pattern tolink it withquality assessments;however, OACscontributioninAPsdid.Thedryingtreatmentsleadingtothedriedproductswiththehighestqualitywere:(i)2hCPDat50°CfollowedbyVMFDwith360W(2hCPD50)and(ii)1hCPDat70°CfollowedbyVMFDwith360W(1h CPD70).
|Journal series||Industrial Crops and Products, ISSN 0926-6690, e-ISSN 1872-633X, (N/A 200 pkt)|
|Publication size in sheets||0.3|
|Keywords in English||GC–MSQuality, Drying, Chemistry behind quality, Combined drying treatment, Sensory evaluation|
|License||Journal (articles only); author's original; ; after publication|
|Score||= 200.0, 14-09-2020, ArticleFromJournal|
|Publication indicators||= 0; : 2018 = 1.693; : 2018 = 4.191 (2) - 2018=4.419 (5)|
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