Evaluation of the effect of drying on aroma of parsley by free choice profiling

Parsley has wide culinary usage in Spain and as a result of its characteristic colour, aroma and flavour is used in preparing food and drink to enhance taste and appearance. The effect of different drying treatments on the aroma characteristics of parsley (Petroselinum crispum L.) was studied using...

Full description

Saved in:
Bibliographic Details
Published in:European food research & technology 2003-03, Vol.216 (3), p.227-232
Main Authors: DIAZ-MAROTO, Maria Consuelo, GONZALEZ VINAS, Miguel Angel, CABEZUDO, Maria Dolores
Format: Article
Language:English
Subjects:
Ambient temperature
Aroma and flavouring agent industries
Biological and medical sciences
Electron microscopes
Food engineering
Food industries
Food science
Freeze drying
Fundamental and applied biological sciences. Psychology
General aspects
Losses
Petroselinum crispum
Scanning electron microscopy
Studies
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Parsley has wide culinary usage in Spain and as a result of its characteristic colour, aroma and flavour is used in preparing food and drink to enhance taste and appearance. The effect of different drying treatments on the aroma characteristics of parsley (Petroselinum crispum L.) was studied using free choice profiling (FCP) analysis. Differences between samples were observed after applying generalised Procrustes analysis (GPA) to the FCP data. The highest differences were found between fresh parsley samples and dried samples obtained by air-drying at ambient temperature, oven-drying at 45 ºC and freeze-drying. However, air-drying at ambient temperature produced less changes in aroma characteristics than the other drying methods and preserved the fresh and herbaceous notes.[PUBLICATION ABSTRACT]
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-002-0643-6