Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.).
J Agric Food Chem
; 50(16): 4520-4, 2002 Jul 31.
Article
em En
| MEDLINE
| ID: mdl-12137470
ABSTRACT
The effect of different drying treatments on the volatiles in bay leaf (Laurus nobilis L.) was studied. Simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) were compared by gas chromatography-mass spectrometry (GC-MS) of the volatile components in bay leaves. SDE yielded better quantitative analysis results. Four drying treatments were employed air-drying at ambient temperature, oven-drying at 45 degrees C, freezing, and freeze-drying. Oven drying at 45 degrees C and air-drying at ambient temperature produced quite similar results and caused hardly any loss in volatiles as compared to the fresh herb, whereas freezing and freeze-drying brought about substantial losses in bay leaf aroma and led to increases in the concentration levels of certain components, e.g., eugenol, elemicin, spathulenol, and beta-eudesmol.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Pirogalol
/
Laurus
/
Sesquiterpenos de Eudesmano
/
Dessecação
/
Odorantes
Idioma:
En
Ano de publicação:
2002
Tipo de documento:
Article