![]() ![]() At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10–20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. ![]()
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