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Effect of drying temperature on key odourants in kaffir lime ( C itrus hystrix D . C ., Rutaceae) leaves
Author(s) -
Jirapakkul Wannee,
Tinchan Patcharaporn,
Chaiseri Siree
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03170.x
Subject(s) - chemistry , citronellal , linalool , aroma , citronellol , food science , hexanal , dehydration , essential oil , geraniol , biochemistry
Summary Volatile compounds of fresh and dried kaffir lime leaves were analysed by gas chromatography–mass spectrometry ( GC – MS ). Fifty‐four volatile compounds were identified in fresh kaffir lime leaf with citronellal being the most abundant, followed by l ‐linalool, hexanal, sabinene and β‐citronellol. Aroma active compounds were determined by gas chromatography–olfactory ( GC –O). Thirty‐seven aroma active compounds were reported along with their odour descriptions and Log 3 FD . On the basis of high values of their Log 3 FD and odour characteristics together with odour activity value ( OAV ), the concentrations of selected eleven key odourants were compared between fresh and dried samples. Three drying temperatures at 50, 60 and 70 °C for 6 h were applied for hot air‐drying. The concentrations of most compounds in 50 °C dried samples were not much different from those in fresh samples. Drying at 60 and 70 °C brought substantial losses of some key odourants. However, concentrations of citronellal and l ‐linalool, as key aroma compounds of kaffir lime leaves, in 60 and 70 °C dried kaffir lime leaves were not significantly different.