All well-known and applied methods of decontamination cause losses of leaf spices aroma. The purpose of the research was assuring best possible quality of the decontaminated leaf spices aroma. The importance of individual volatile compounds in spice aroma was first determined by establishing odour activity of volatile compounds using olfactometric analyses (GC/O) and by determining odour activity value (OAV). Next it was established, which compounds have the highest aromatic activity. It turned out, the greatest significance for the aroma of marjoram had cis-sabinene hydrate and linalool, for thyme – thymol. Losses of these volatiles were determined by solid phase microextraction (HS-SPME/GC). To obtain improvement of leaf spices aroma – marjoram and thyme an addition of microencapsulated preparation of key odorants was applied. Results of chromatographic and sensory analyses of spices prepared in such a way made it possible to state that an adequate addition of microencapsulated preparations of main odorants to decontaminated spices eliminated differences between decontaminated and control spices.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_6_36.pdf
| MLA | Wojtowicz, Elżbieta, et al. "Sposób na zapewnienie wysokiej jakości aromatu naturalnych przypraw liściastych." Nauka Przyr. Technol. 6.2 (2012): #36. |
| APA | Elżbieta Wojtowicz1, Renata Zawirska-Wojtasiak2, Janusz Adamiec3 (2012). Sposób na zapewnienie wysokiej jakości aromatu naturalnych przypraw liściastych. Nauka Przyr. Technol. 6 (2), #36 |
| ISO 690 | WOJTOWICZ, Elżbieta, ZAWIRSKA-WOJTASIAK, Renata, ADAMIEC, Janusz. Sposób na zapewnienie wysokiej jakości aromatu naturalnych przypraw liściastych. Nauka Przyr. Technol., 2012, 6.2: #36. |
Elżbieta Wojtowicz
Oddział Koncentratów i Produktów Skrobiowych w Poznaniu
ul. Starołęcka 40
61-361 Poznań
Poland
e-mail: ewojt@man.poznan.pl