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Study of the volatile fraction in basil and sage stored at -20 °C.

Studio della frazione volatile nel basilico e nella salvia conservati a -20 °C.

Author(s) : DI CESARE L. F., VISCARDI D., FUSARI E. L., et al.

Type of article: Article

Summary

Basil and sage leaves were blanched in boiling water and steam respectively. The raw and blanched samples were stored at -20 °C for 3, 6 and 9 months. The volatile compounds were stripped and concentrated. The volatile extracts were analysed. The results obtained showed that storage at -20 °C for 9 months caused, in raw basil and sage, a quantitative decrease in the characteristic volatile compounds and the disappearance of the "green" note compounds and after 9 months the aromatic profiles of the characteristic compounds were still quite similar to those of the raw unstored samples.

Details

  • Original title: Studio della frazione volatile nel basilico e nella salvia conservati a -20 °C.
  • Record ID : 2002-2044
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 40 - n. 408
  • Publication date: 2001/11
  • Document available for consultation in the library of the IIR headquarters only.

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