<i>Coriandrum sativum</i> L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile
<i>Coriandrum sativum</i> L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/403 |
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| author | Jacek Łyczko Klaudia Masztalerz Leontina Lipan Hubert Iwiński Krzysztof Lech Ángel A. Carbonell-Barrachina Antoni Szumny |
| author_facet | Jacek Łyczko Klaudia Masztalerz Leontina Lipan Hubert Iwiński Krzysztof Lech Ángel A. Carbonell-Barrachina Antoni Szumny |
| author_sort | Jacek Łyczko |
| collection | DOAJ |
| description | <i>Coriandrum sativum</i> L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques—convective, vacuum-microwave, and a combination of convective and vacuum-microwave—were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality. |
| first_indexed | 2024-03-09T00:57:28Z |
| format | Article |
| id | doaj.art-3ee82d52ce51486db97ac5cb89241b08 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T00:57:28Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3ee82d52ce51486db97ac5cb89241b082023-12-11T16:48:49ZengMDPI AGFoods2304-81582021-02-0110240310.3390/foods10020403<i>Coriandrum sativum</i> L.—Effect of Multiple Drying Techniques on Volatile and Sensory ProfileJacek Łyczko0Klaudia Masztalerz1Leontina Lipan2Hubert Iwiński3Krzysztof Lech4Ángel A. Carbonell-Barrachina5Antoni Szumny6Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandInstitute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandDepartment Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Elche, 03312 Alicante, SpainDepartment of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandInstitute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandDepartment Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Elche, 03312 Alicante, SpainDepartment of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland<i>Coriandrum sativum</i> L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques—convective, vacuum-microwave, and a combination of convective and vacuum-microwave—were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality.https://www.mdpi.com/2304-8158/10/2/403corianderHS-SPME-GC/MSnappingVOCschemistry behind qualityOACs |
| spellingShingle | Jacek Łyczko Klaudia Masztalerz Leontina Lipan Hubert Iwiński Krzysztof Lech Ángel A. Carbonell-Barrachina Antoni Szumny <i>Coriandrum sativum</i> L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile Foods coriander HS-SPME-GC/MS napping VOCs chemistry behind quality OACs |
| title | <i>Coriandrum sativum</i> L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile |
| title_full | <i>Coriandrum sativum</i> L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile |
| title_fullStr | <i>Coriandrum sativum</i> L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile |
| title_full_unstemmed | <i>Coriandrum sativum</i> L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile |
| title_short | <i>Coriandrum sativum</i> L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile |
| title_sort | i coriandrum sativum i l effect of multiple drying techniques on volatile and sensory profile |
| topic | coriander HS-SPME-GC/MS napping VOCs chemistry behind quality OACs |
| url | https://www.mdpi.com/2304-8158/10/2/403 |
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