The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. 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...

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Bibliographic Details
Main Authors: Ginés Benito Martínez-Hernández, Amaury Taboada-Rodríguez, Alberto Garre, Fulgencio Marín-Iniesta, Antonio López-Gómez
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
vapor EOs
VOCs
SPME
aromatic herbs
parsley
basil
Online Access:https://www.mdpi.com/2304-8158/10/3/498

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