Effect of storage conditions on volatile composition of dried rosemary (Rosmarinus officinalis L.) leaves

被引：6
|
作者：
Diaz-Maroto, M. C. [1 ,2 ]
Alanon Pardo, E. [1 ]
Castillo-Munoz, N. [1 ]
Diaz-Maroto, I. J. [3 ]
Perez-Coello, M. S. [1 ]
机构：
[1] Univ Castilla La Mancha, Fac Ciencias Quim, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain
[2] Univ Castilla La Mancha, IRICA, E-13071 Ciudad Real, Spain
[3] Univ Santiago de Compostela, Escuela Politecn Super, Dept Ingn Agroforestal, Lugo 27002, Spain
来源：
FLAVOUR AND FRAGRANCE JOURNAL | 2009年 / 24卷 / 05期
关键词：
volatile compounds; storage; Rosmarinus officinalis L; rosemary; DRYING METHOD; QUALITY;
D O I：
10.1002/ffj.1937
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of two different packaging materials for dried spices (polystyrene and glass) and storage conditions (room temperature under light and darkness) on volatile composition of dried rosemary leaves were investigated. The results showed that rosemary samples packaged in polystyrene bottles retained a higher quantity of volatile compounds than those packaged in glass bottles, independently of their storage conditions, light or darkness. However, sensorial analysis did not show statistical differences among samples in overall rosemary aroma. These results reveal that polystyrene bottles could replace the glass bottles normally used for packaging spices, a fact that could indicate a considerable saving of money for companies. Copyright (C) 2009 John Wiley & Sons, Ltd.
引用
收藏
页码：245 / 250
页数：6
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