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EFFECT OF STORAGE TEMPERATURE AND PACKAGING ON THE AROMA STABILITY OF FROZEN PARSLEY.

INFLUENCE DE LA TEMPERATURE D'ENTREPOSAGE ET DE L'EMBALLAGE SUR LA STABILITE DE L'AROME DU PERSIL CONGELE.

Author(s) : PHILIPPON J., ROUET-MAYER M. A., SEVRIN E.

Summary

THE OVERALL VOLATILE COMPOUNDS EMITTED BY THE THAWED PRODUCT WERE MEASURED BY A FLAME IONIZATION DETECTOR COUPLED TO AN AMPLIFIER AND A PEAK INTEGRATOR. A TASTE PANEL DETERMINED THE EARLY ONSET OF OLFACTORY DIFFERENCES. FROZEN PARSLEY SUFFERS WITHIN A SHORT TIME QUANTITATIVE LOSSES OF ODOUR EVEN AT 243 K (-30 DEG C), BUT HUMAN ABILITY TO PERCEIVE ODOUR DIFFERENCE BETWEEN STRONG ODOROUS PRODUCTS IS VERY LIMITED. AN HAY-LIKE ODOUR DEVELOPS WITHIN 12 DAYS AT 253 K (-20 DEG C), BUT MUCH MORE SLOWLY AT 243 K. THE ABSOLUTE TIGHTNESS OF THE PACKING TO GASES AND VAPOURS PERMITS TO REDUCE THE AROMA LOSSES AT 258 K (-15 DEG C), BUT NOT PREVENT THEM TOTALLY. FROZEN PARSLEY SHOULD BE STORED AT 248 K (-25 DEGC) OR BELOW.

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Pages: 505-511

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Details

  • Original title: INFLUENCE DE LA TEMPERATURE D'ENTREPOSAGE ET DE L'EMBALLAGE SUR LA STABILITE DE L'AROME DU PERSIL CONGELE.
  • Record ID : 1988-1908
  • Languages: French
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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