Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile

Abstract

Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques—convective, vacuum-microwave, and a combination of convective and vacuum-microwave—were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality.

Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

“…Applied heat treatment, especially vacuum cooking, resulted in the degradation of volatile compounds associated with freshly cut grass or leaf notes. This is consistent with the results of Łyczko et al [40], who found that even slight drying of fresh cilantro at 50 • C significantly decreases (Z)-Hex-3-en-1-ol and (E)-Hex-2-en-1-ol, and the effect is more notable with higher thermal treatment. The disappearance of almost all the compounds of the "green" note was not only observed during the drying process but also for blanching of the basil [41].…”

Influence of Drying Methods and Vacuum Impregnation on Selected Quality Factors of Dried Sweet Potato

“…Those results correspond to numerous studies referring to drying technology, where FD is very often treated as the reference drying method [1,46]. In terms of the destructive influence of particular drying methods, it has been proven before that it is impossible to point out undoubtedly which drying method is the less optimal one [47,48]; it has always been dependent on the object of the study. In the case of sweet potato with kale, onion, or sodium chloride addition, it may be concluded that FD or VD should be applied; however, it has to be highlighted that onion addition has some unexpected influence on the VOC retention.…”

Medical Peat Waste Upcycling to Carbonized Solid Fuel in the Torrefaction Process

“…The kinetic triplets were calculated for the whole process 30-800 • C and the decomposition peaks. The first peak in both samples is related to water and light volatile organic constituents' removal [61]. The second peak is related to the main decomposition of compounds that were described in the previous paragraphs.…”