Keywords: thyme, drying, flavor, sensory, greenness Abstract. The effect of drying temperature on sensory and flavor of thyme was evaluated. The drying temperature showed no influence on the flavor the dehydrated thyme. A higher drying temperature leaded to a dark greenness of the thyme. Hence, a higher drying temperature leaded to an attractive appearance of the dehydrated thyme.

Keywords: thyme, dehydration, drying temperature, water activity Abstract. The effect of drying temperature on qualities of dehydrated thyme was evaluated. The moisture content and water activity of the thyme decreased with the drying time and drying temperature. The chlorophyll content was enhanced when the drying temperature was decreased. Hence, a lower drying temperature benefited to hold the quality of dehydrated thyme.

The effect of drying temperature on properties of mint was investigated. A constant rate and a falling period were found during drying process of mint. The maximum chlorophll retention and the minimum value of a* and △E was found to be dried at 55 ˚C.The Modified Page model was the best to describing the drying process with R 2 of 0.97522-0.99916.

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Abstract. The effect of drying temperature on sensory and flavor of perilla was evaluated. The color, microstructure and flavor was evaluated. The drying temperature of 55 o C hold the color and microstructure of the dehydrated perilla as the control, while the temperature of 95 o C was effective to keep the flavor of the perilla. Hence, the drying temperature of 75 o C was an option to hold the sensory and flavor of dehydrated perilla.