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Open AccessArticle

Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)

1
Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
2
Laboratorium Badań Toksykologicznych Lab4Tox Sp. z o.o., ul. Kruszwicka 24/66, 53-652 Wrocław, Poland
3
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland
4
Department of Environment, Animal Hygiene and Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland
5
Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312-Orihuela, Alicante, Spain
6
Institute of Health and Economy, Carpathian State College in Krosno, Rynek 1, 38-400 Krosno, Poland
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(8), 1118; https://doi.org/10.3390/foods9081118
Received: 21 June 2020 / Revised: 10 August 2020 / Accepted: 10 August 2020 / Published: 13 August 2020
(This article belongs to the Special Issue Flavor and Aroma Analysis as a Tool for Quality Control of Foods)
Flowers of hemp (Cannabis sativa L.) are widely used in cosmetics, food, and in the pharmaceutical industry. The drying process plays a key role in retention of aroma and also in the quality of products. Seven variants of hemp flower drying, including convection drying (CD), vacuum–microwave drying (VMD), and combined drying consisting of convective pre-drying followed by vacuum–microwave finishing drying (CPD-VMFD) were checked in this study. For each process, we applied the two-term model. Dried material was submitted to color and chromatographical assessments. Analyses of obtained essential oil showed the presence of 93 volatile compounds, predominantly β-myrcene, limonene, and β-(E)-caryophyllene, as well as α-humulene. Application of 240 W during VMD and 50 °C during CD gave the highest retention of aroma compounds, amounting to 85 and 76%, respectively, but with huge color changes. Additionally, sensory analysis proved that drying with a microwave power of 240 W provides a product most similar to fresh material. View Full-Text
Keywords: Cannabis sativa L.; drying methods; essential oils; sensory evaluation Cannabis sativa L.; drying methods; essential oils; sensory evaluation
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MDPI and ACS Style

Kwaśnica, A.; Pachura, N.; Masztalerz, K.; Figiel, A.; Zimmer, A.; Kupczyński, R.; Wujcikowska, K.; Carbonell-Barrachina, A.A.; Szumny, A.; Różański, H. Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.). Foods 2020, 9, 1118.

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