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European Food Research and Technology

, Volume 215, Issue 3, pp 227–230 | Cite as

Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.)

  •  M. Díaz-Maroto
  •  M. Pérez-Coello
  •  M. Cabezudo
Original Paper

Abstract.

The effect of different drying treatments on the volatiles in parsley (Petroselinum crispum L.) was studied. Air drying at ambient temperature resulted in few losses in volatile compounds compared with the fresh herb, whereas oven drying at 45 °C and freeze-drying caused a decrease in the concentrations of the majority of the volatile components, especially those with the greatest impact on parsley aroma: p-mentha-1,3,8-triene and apiole.

Parsley Petroselinum crispum L. Drying Freeze-drying Volatile compounds 

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Copyright information

© Springer-Verlag 2002

Authors and Affiliations

  •  M. Díaz-Maroto
    • 1
  •  M. Pérez-Coello
    • 1
  •  M. Cabezudo
    • 1
  1. 1.Área de Tecnología de los Alimentos, Facultad de Ciencias Químicas,Campus Universitario s/n, 13071 Ciudad Real, Spain

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