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Flavour quality of fresh and dried Indian thyme Thymus vulgaris (L.).

Raghavan, B. and Abraham, K. O. and Koller, W. D. (1995) Flavour quality of fresh and dried Indian thyme Thymus vulgaris (L.). PAFAI Journal, 17 (4). pp. 9-14.

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Abstract

Thyme (Thymus vulgaris L.) is characterised by a phenol-rich aroma and finds extensive use in Indian culinary besides pharmaceutical preparations. The essential oil of thyme, obtained by hydrodistillation, was found to contain 26 flavour components, of which 17 were identified using GC and GC-MS. Thymol was a major constituent (60.1%) of the oil followed by γ-terpinene and p-cymene. Fresh thyme was subjected to different drying methods such as cross flow, through flow and freeze drying and also shade drying. Shade drying was a timeconsuming process (120 h) during which most of the monoterpenes were lost due to volatilization. Thymol was retained in all the dried samples. Considering the time of drying and the flavour quality of the dried herb, through flow drying (4O°C, 8.5h) was found to be a method of choice.

Item Type: Article
Uncontrolled Keywords: Thyme, Thymus vulgaris L., Lamiaceae, Thyme Oil, Thymol, Drying methods, Flavour quality.
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Apr 2012 09:07
Last Modified: 20 Apr 2012 09:07
URI: http://ir.cftri.com/id/eprint/4210

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