Dying methods affect the aroma of Origanum majorana L. analyzed by GC–MS and descriptive sensory analysis

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

“…Tables and show the total volatile components identified in fresh and dried chanterelle. The preliminary working hypothesis was that VMD and CPD‐VMFD, contrary to CD, will provide the final product with better quality, the highest contents of volatile compounds and the highest intensities of key sensory attributes . With regard to the assayed drying methods, CD at 70 and 80 °C as well as all combined methods (CPD‐VMFD) can be considered as appropriate dehydration methods, because these processes allowed dried chanterelle mushrooms to retain high contents of volatiles.…”

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

“…Essential oil of the aerial portion of dill plants (shoots) was obtained by hydrodistillation. This distillation technique, using a Deryng apparatus, has been successfully used in previous studies to extract the essential oils of different aromatic herbs such as marjoram, thyme, rosemary, basil and oregano …”

“…Figure shows the DSA profiles of different dill samples. The descriptors selected for the DSA of dill were previously used while studying the best drying methods for other herbs such as marjoram, rosemary, basil and thyme …”

“…Samples were evaluated by seven panelists (five males and two females) aged between 23 and 56 years. Panelists belonged to the Food Quality and Safety research group of the Universidad Miguel Hernández de Elche and had over 500 h of evaluation experience; they had been trained in descriptive evaluation of aromatic herbs . An odor profile method was used to describe the dill samples.…”

“…Panelists belonged to the Food Quality and Safety research group of the Universidad Miguel Hernández de Elche and had over 500 h of evaluation experience; they had been trained in descriptive evaluation of aromatic herbs. 15,16 An odor profile method was used to describe the dill samples. During two preliminary orientation sessions of 90 min, panelists discussed the main odor characteristics of dill and agreed on their use of odor attributes.…”