Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)

Flowers 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...

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Bibliographic Details
Published in:Foods 2020-08, Vol.9 (8), p.1118
Main Authors: Kwaśnica, Andrzej, Pachura, Natalia, Masztalerz, Klaudia, Figiel, Adam, Zimmer, Aleksandra, Kupczyński, Robert, Wujcikowska, Katarzyna, Carbonell-Barrachina, Angel A., Szumny, Antoni, Różański, Henryk
Format: Article
Language:English
Subjects:
Aroma compounds
Cannabis
Cannabis sativa
Cannabis sativa L
Caryophyllene
Chemical composition
Chemical compounds
Color
Compounds
Convection
Convective drying
Cosmetics
Drying
drying methods
Essential oils
Fatty acids
Flowers
Food
Food science
Hemp
Herbs
Humulene
Limonene
Marijuana
Metabolism
Metabolites
Methods
Moisture content
Myrcene
Nosocomial infections
Oils & fats
Pharmaceutical industry
Quality management
Raw materials
Retention
Seeds
Sensory evaluation
Sensory properties
Studies
Vacuum
Volatile compounds
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Summary:Flowers 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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9081118