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Effects of Drying Method, Packaging, and Storage Temperature and Time on the Quality of Dill ( Anethum graveolens L. )
Author(s) -
PÄÄKKÖNEN K.,
MALMSTEN T.,
HYVÖNEN L.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05141.x
Subject(s) - anethum graveolens , odor , taste , chemistry , food science , horticulture , biology , organic chemistry
Sorption isotherms, color and sensory quality of the dill herb ( Anethum graveolens L. ) were determined over a 2‐yr period in experiments investigating the effects of packaging and storage temperature and time for air‐dried and freeze‐dried dill. The intensity scoring of odor and taste was significantly (p < 0.01) poorer for the dried dills than for frozen dill. Drying with heated air and the subsequent deteriorative processes essentially altered the odor and taste. In the case of freeze‐dried dill the storage conditions were important; when storage was at room temperature (23°C) the intensity of the odor and taste was better preserved in vacuum packages than in glass jars or paper bags.