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J Agric Food Chem. 2003 Feb 26;51(5):1265-9.

Influence of drying on the flavor quality of spearmint (Mentha spicata L.).

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  • 1Area de Tecnología de los Alimentos, Facultad de Ciencias Químicas (UCLM), Campus Universitario s/n, 13071 Ciudad Real, Spain. mcdiaz@qata-cr.uclm.es

Abstract

Spearmint (Mentha spicata L.) was dried using three different drying methods: oven-drying at 45 degrees C, air-drying at ambient temperature, and freeze-drying. The effect of the drying method on the volatile compounds and on the structural integrity and sensory characteristics of the spice was evaluated. The volatile components from fresh and dried spearmint samples were isolated by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 28 compounds were identified, carvone, limonene, and 1,8-cineole, in that order, being the main components in all of the samples. Oven-drying at 45 degrees C and air-drying at ambient temperature were the methods that produced the best results. An increase in monoterpenes was observed in all of the dried samples, except in the freeze-dried samples that underwent freezing at -198 degrees C. Freeze-drying resulted in substantial losses in oxygenated terpenes and sesquiterpenes. The effect of each drying method on leaf structure was observed by scanning electron microscopy. From a sensory standpoint, drying the spearmint brought about a decrease in herbaceous and floral notes together with an increase in minty odor.

PMID:
12590466
[PubMed - indexed for MEDLINE]
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