Volatile Profile of Minimally Processed Herbs during Cold Storage

摘要

Herbs contain high amounts of volatile aroma compounds, but improper handling and processing decrease this content. The study aimed to assess the changes in aroma volatiles during the cold storage of three herbs: parsley (Petroselinum crispum (Mill.) Fuss var. neapolitanum), dill (Anethum graveolens L.) and lovage (Levisticum officinale Koch.). The samples were minimally processed and stored at 4°C for 12 days. GC-MS profiling was used to determine the content of volatile aroma compounds; the results were compared to previously determined quality attributes: chlorophylls, total polyphenols, total plate count and total yeast and mould count. Parsley contained mainly 1,3,8-p-menthatriene, B-phellandrene and f-myrcene; the main volatile of dill was a-phellandrene, while lovage had high amounts of B-phellandrene, a-terpinolene and f-myrcene. Aroma maps showed that parsley and lovage had a diversity of olfactory notes (turpentine, spice, balsamic, must, mint, citrus), while dill presented a narrower range (dill, mint, turpentine, citrus). The physiological processes that continued in tissues during storage altered significantly the content of volatile aroma compounds. The maps eased the identification of the major volatiles of each herb, but also portrayed the changes caused by storage. Principal component analysis showed the aroma profile of each herb and confirmed the relation between quality attributes and storage.