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

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.

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Díaz-Maroto, .M., Pérez-Coello, .M. & Cabezudo, .M. Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.). Eur Food Res Technol 215, 227–230 (2002). https://doi.org/10.1007/s00217-002-0529-7

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  • Parsley Petroselinum crispum L. Drying Freeze-drying Volatile compounds