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Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.)

✍ Scribed by Raghavan, B. ;Rao, L. J. ;Singh, M. ;Abraham, K. O.

Publisher: John Wiley and Sons
Year: 1997
Tongue: English
Weight: 296 KB
Volume: 41
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19970410309

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✦ Synopsis

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 be the major components responsible for the characteristic flavour of the herb. The Indian marjoram contained more of cis-sabinene hydrate (23.6%) compared to any other sample referred to in the literature and this compound was retained in the convection and microwave (175 W) dried samples to a great extent. Convection drying at -45 "C preserved the flavour quality of marjoram better than microwave drying.

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