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Effect of Drying Method on the Volatiles in Bay Leaf (Laurus nobilis L.)

✍ Scribed by Díaz-Maroto, M. Consuelo; Pérez-Coello, M. Soledad; Cabezudo, M. Dolores


Book ID
111944555
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
110 KB
Volume
50
Category
Article
ISSN
0021-8561

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Effect of drying methods on the flavour
✍ Raghavan, B. ;Rao, L. J. ;Singh, M. ;Abraham, K. O. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 296 KB 👁 1 views

Fresh marjoram volatiles contained mostly (97%) monoterpenes and to a small extent (3%) sesquiterpenes. The impact of drying methods, namely, convection and microwave drying on the flavour quality of the herb was studied. Cis-sabinene hydrate, trans-sabinene hydrate and terpinen-4-01 were found to b