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IMPACT OF DRYING AND STORAGE TIME ON SENSORY CHARACTERISTICS OF ROSEMARY ( ROSMARINUS OFFICINALIS L.)
Author(s) -
DÍAZMAROTO M.C.,
PÉREZCOELLO M.S.,
SÁNCHEZPALOMO E.,
GONZÁLEZ VIÑAS M.A.
Publication year - 2007
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2007.00093.x
Subject(s) - rosmarinus , officinalis , quantitative descriptive analysis , aroma , food science , odor , mathematics , principal component analysis , sensory analysis , chemistry , botany , biology , statistics , organic chemistry
The effect of drying treatment on the aroma characteristics of rosemary ( Rosmarinus Officinalis L.) was studied using the Quantitative Descriptive Analysis (QDA) with a trained panel and by Free Choice Profiling (FCP) analysis with a consumer group. Differences between samples were observed after applying Principal Component Analysis to the QDA data and Generalized Procrustes Analysis to the FCP data. The highest differences were found between fresh rosemary samples and dried samples. However, dried samples (obtained by oven‐drying at 45C and commercial samples purchased at the markets and stored for 6 months) showed significant differences in their sensory characteristics. Odor detection thresholds of the fresh rosemary leaves were calculated in water and in potato sauce, and significant differences were found.