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L'influence du blanchiment, du séchage et de l'entreposage sur la fraction volatile des feuilles de sauge.

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

Auteurs : DI CESARE L. F., NANI R., VISCARDI D., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Influenza della scottatura essiccamento e conservazione sulla frazione volatile delle foglie di salvia.
  • Identifiant de la fiche : 2002-2046
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 40 - n. 406
  • Date d'édition : 09/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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