Einfluss von Trocknungsmethoden auf die Aromaqualitaet von Majoran (Oreganum majorana L.).
1997
Raghavan B. | Rao L.J. | Singh M. | Abraham K.O.
Fresh marjoram volatiles contained mostly monoterpenes and to a small extent sesquiterpenes. The impact of drying methods, namely, convection and microwave drying on the flavour quality of the herb was studied. Cis-sabinene hydrate, trans-sabinene hydrate and terpinen-4-ol were found to be the major components responsible for the characteristic flavour of the herb. The Indian marjoram contained more of cis-sabinene hydrate compared to any other sample referred to in the literature and this compound was retained in the convection and microwave dried samples to a great extent. Convection drying at approx. 45 Degrees C preserved the flavour quality of marjoram better than microwave drying.
显示更多 [+] 显示较少 [-]