[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Rosemary (Rosmarinus officinalis L.): impact of drying on its flavor quality.

Jaganmohan Rao, L. and Meenakshi, Singh and Raghavan, B. and Abraham, K. O. (1998) Rosemary (Rosmarinus officinalis L.): impact of drying on its flavor quality. Journal of Food Quality, 21 (2). 107-115, 17 ref..

[img] PDF
Journal of Food Quality 21 (198) 107-1 15.pdf - Published Version
Restricted to Registered users only

Download (322kB)


Rosemury, a hard stemmed herb, is characterized by an aroma similar to pine. Tweruy-five components of Indian rosemary oil have been identified by GC and GC-MS analysis. Fresh rosemary volariles contained 7580% oxygenated terpenes which included, a character-impact compound, verbenone, in a high concentration of 5.7%. Fresh rosemary leaves were subjected to convection (45C) and microwave (1 75, 385 and 595 Watrs) drying and the attended effect on jlavor components is reported. Despite faster drying and good color retention. the microwave drying was not useful to dry and preserve the herb due to heavy loss of volatile oil during drying

Item Type: Article
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 Feb 2012 09:44
Last Modified: 20 Feb 2012 09:44
URI: http://ir.cftri.com/id/eprint/7759

Actions (login required)

View Item View Item