Effect of Various Drying Methods on Flavor Characteristics and Physicochemical Properties of Dried Curry Leaves (Murraya koenigii L. Spreng)

Curry leaves (Murraya koenigii. L. Spreng) dried using microwave, combo (combination of microwave and convection), infrared (IR), inert gas, hot air oven, cross-flow tray, freeze drying, and the effect of drying on flavor and quality characteristics such as chlorophyll analyzed by spectrophotometry and Ca, Fe, Mg, Cu, Na, K, and Zn by atomic absorption spectrophotometry (AAS) were compared with sun and shade drying along with fresh leaves. Clevenger hydrodistillation indicated that the shade-dried leaves (1.34%) retained a higher amount of essential oil followed by microwave-dried leaves (1.06%). About 65 components were identified by gas chromatography-mass spectroscopy (GC-MS) analysis and microwave drying retained a comparatively greater number of volatiles followed by combo-, IR-, and inert gas-dried samples. beta-caryophyllene, E-beta-ocimene, and italicene ether were found in all of the dried samples but in variable proportions.