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Article

Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile

1
Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
2
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
3
Department Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Elche, 03312 Alicante, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Biniam Kebede and Graham T. Eyres
Foods 2021, 10(2), 403; https://doi.org/10.3390/foods10020403
Received: 29 December 2020 / Revised: 7 February 2021 / Accepted: 9 February 2021 / Published: 12 February 2021
Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques—convective, vacuum-microwave, and a combination of convective and vacuum-microwave—were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality. View Full-Text
Keywords: coriander; HS-SPME-GC/MS; napping; VOCs; chemistry behind quality; OACs coriander; HS-SPME-GC/MS; napping; VOCs; chemistry behind quality; OACs
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MDPI and ACS Style

Łyczko, J.; Masztalerz, K.; Lipan, L.; Iwiński, H.; Lech, K.; Carbonell-Barrachina, Á.A.; Szumny, A. Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile. Foods 2021, 10, 403. https://doi.org/10.3390/foods10020403

AMA Style

Łyczko J, Masztalerz K, Lipan L, Iwiński H, Lech K, Carbonell-Barrachina ÁA, Szumny A. Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile. Foods. 2021; 10(2):403. https://doi.org/10.3390/foods10020403

Chicago/Turabian Style

Łyczko, Jacek; Masztalerz, Klaudia; Lipan, Leontina; Iwiński, Hubert; Lech, Krzysztof; Carbonell-Barrachina, Ángel A.; Szumny, Antoni. 2021. "Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile" Foods 10, no. 2: 403. https://doi.org/10.3390/foods10020403

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