dc.contributor.author | Petropoulos, SA | en |
dc.contributor.author | Daferera, D | en |
dc.contributor.author | Polissiou, MG | en |
dc.contributor.author | Passam, HC | en |
dc.date.accessioned | 2014-06-06T06:50:16Z | |
dc.date.available | 2014-06-06T06:50:16Z | |
dc.date.issued | 2010 | en |
dc.identifier.issn | 08825734 | en |
dc.identifier.uri | http://dx.doi.org/10.1002/ffj.1954 | en |
dc.identifier.uri | http://62.217.125.90/xmlui/handle/123456789/5005 | |
dc.subject | 'Hamburg'-type parsley | en |
dc.subject | Alternative crops | en |
dc.subject | Apiole | en |
dc.subject | Aroma | en |
dc.subject | Essential oils | en |
dc.subject | Petroselinum crispum | en |
dc.subject | Root-parsley | en |
dc.subject | Turnip-rooted parsley | en |
dc.subject.other | 'Hamburg'-type parsley | en |
dc.subject.other | Alternative crops | en |
dc.subject.other | Dried leaves | en |
dc.subject.other | Fresh weight | en |
dc.subject.other | Frozen state | en |
dc.subject.other | Myrcene | en |
dc.subject.other | Oil contents | en |
dc.subject.other | Phellandrene | en |
dc.subject.other | Processing method | en |
dc.subject.other | Terpinolene | en |
dc.subject.other | Volatile substances | en |
dc.subject.other | Crops | en |
dc.subject.other | Dewatering | en |
dc.subject.other | Drying | en |
dc.subject.other | Drying oils | en |
dc.subject.other | Essential oils | en |
dc.subject.other | Freezing | en |
dc.subject.other | Organic compounds | en |
dc.subject.other | Curing | en |
dc.subject.other | 1,3,8 4 menthatriene | en |
dc.subject.other | 4 alpha dimethylstyrene | en |
dc.subject.other | apiole | en |
dc.subject.other | beta phellandrene | en |
dc.subject.other | essential oil | en |
dc.subject.other | myristicin | en |
dc.subject.other | terpinolene | en |
dc.subject.other | unclassified drug | en |
dc.subject.other | aroma | en |
dc.subject.other | article | en |
dc.subject.other | concentration (parameters) | en |
dc.subject.other | freeze drying | en |
dc.subject.other | fresh weight | en |
dc.subject.other | genotype | en |
dc.subject.other | methodology | en |
dc.subject.other | nonhuman | en |
dc.subject.other | parsley | en |
dc.subject.other | plant leaf | en |
dc.subject.other | plant root | en |
dc.subject.other | storage | en |
dc.subject.other | turnip | en |
dc.subject.other | Brassica rapa subsp. rapa | en |
dc.subject.other | Petroselinum crispum | en |
dc.subject.other | Tuberosum | en |
dc.title | Effect of freezing, drying and the duration of storage on the composition of essential oils of plain-leafed parsley [Petroselinum crispum (Mill.) Nym. ssp. neapolitanum Danert] and turnip-rooted parsley [Petroselinum crispum (Mill.) Nym. ssp. tuberosum (Bernh.) Crov.] | en |
heal.type | journalArticle | en |
heal.identifier.primary | 10.1002/ffj.1954 | en |
heal.publicationDate | 2010 | en |
heal.abstract | The individual amounts of volatile substances occurring in turnip-rooted parsley leaves [Petroselinum crispum (Mill.) Nym. ssp. tuberosum (Bernh.) Crov.] during freezing, drying and storage are described for the first time and compared with those of plain-leafed parsley [Petroselinum crispum (Mill.) Nym. ssp. neapolitanum Danert]. Plain-leafed parsley had a higher total oil content (mg/100 g fresh weight) than turnip-rooted parsley, and was richer in β-phellandrene, 1,3,8-p-menthatriene, apiole and myristicin, compounds that are considered to make a major contribution to parsley aroma. Freezing caused a slight reduction in the concentrations of β-phellandrene and 1,3,8-p-menthatriene in plain-leafed parsley, while drying caused a large decrease in 1,3,8-p-menthatriene and an increase in β-phellandrene. In turnip-rooted parsley the concentrations of 1,3,8-p-menthatriene, and to a lesser extent β-phellandrene, also decreased with freezing, but 1,3,8-p-menthatriene increased with drying. Subsequent storage of the frozen or dried leaves caused a further loss of 1,3,8-p-menthatriene in all samples except the frozen leaves of turnip-rooted parsley. In the frozen state, the loss of 1,3,8-p-menthatriene in plain-leafed parsley coincided with an increase in apiole, myristicin, p-α-dimethylstyrene and terpinolene, whereas in turnip-rooted parsley β-myrcene and β-phellandrene increased without a concomitant change in 1,3,8-p-menthatriene. In the dried state, 1,3,8-p-menthatriene decreased progressively over 2 months in turnip-rooted parsley, while β-phellandrene and, to a lesser extent, β-myrcene, p-α-dimethylstyrene and terpinolene increased. In the dried leaves of plain-leafed parsley, the loss of 1,3,8-p-menthatriene observed between the first and second months of storage coincided with increases in β-phellandrene and β-myrcene. It is concluded that the essential oil profile of parsley leaves depends on both the genotype and the processing method. Copyright © 2009 John Wiley & Sons, Ltd. | en |
heal.journalName | Flavour and Fragrance Journal | en |
dc.identifier.issue | 1 | en |
dc.identifier.volume | 25 | en |
dc.identifier.doi | 10.1002/ffj.1954 | en |
dc.identifier.spage | 28 | en |
dc.identifier.epage | 34 | en |
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