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The influence of blanching, drying and storage on the volatile fraction of sage leaves.

Influenza della scottatura essiccamento e conservazione sulla frazione volatile delle foglie di salvia.

Author(s) : DI CESARE L. F., NANI R., VISCARDI D., et al.

Type of article: Article

Summary

Sage leaves were blanched in steam for 90 s and then dried according to different methods: microwave, freeze-drying or hot-air. The samples were stored at room temperature for 3, 6 or 9 months. The aroma compounds in the fresh and treated samples were stripped and concentrated with a coupled MW-KS112 a polar resin and the volatile extracts were analysed by GC/MS-SIM. The results, obtained from the qualitative analyses of the aromatic profiles, are compared in composition and persistence over time.

Details

  • Original title: Influenza della scottatura essiccamento e conservazione sulla frazione volatile delle foglie di salvia.
  • Record ID : 2002-2046
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 40 - n. 406
  • Publication date: 2001/09
  • Document available for consultation in the library of the IIR headquarters only.

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