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Etude de la fraction volatile du basilic et de la sauge entreposés à -20°C.

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

Auteurs : DI CESARE L. F., VISCARDI D., FUSARI E. L., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Studio della frazione volatile nel basilico e nella salvia conservati a -20 °C.
  • Identifiant de la fiche : 2002-2044
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 40 - n. 408
  • Date d'édition : 11/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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