Evaluation of the effect of drying on aroma of parsley by free choice profiling

被引：30

作者：

Díaz-Maroto, MC ^{[1
]}

Viñas, MAG ^{[1
]}

Cabezudo, MD ^{[1
]}

机构：

[1] UCLM, Fac Ciencias Quim, Area Tecnol Alimentos, Ciudad Real 13071, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2003年 / 216卷 / 03期

关键词：

parsley; Petroselinum crispum L; drying; descriptive sensory analysis;

D O I：

10.1007/s00217-002-0643-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Parsley has wide culinary usage in Spain and as a result of its characteristic colour, aroma and flavour is used in preparing food and drink to enhance taste and appearance. The effect of different drying treatments on the aroma characteristics of parsley (Petroselinum crispum L.) was studied using free choice profiling (FCP) analysis. Differences between samples were observed after applying generalised Procrustes analysis (GPA). to the FCP data. The highest differences were found between fresh parsley samples and dried samples obtained by air-drying at ambient temperature, oven-drying at 45 degreesC and freeze-drying. However, air-drying at ambient temperature produced less changes in aroma characteristics than the other drying methods and preserved the fresh and herbaceous notes.

引用

页码：227 / 232

页数：6

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