Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (<i>Citrus hystrix</i> D.C.)

Raksakantong, Pornpimol; Siriamornpun, Sirithon; Meeso, Naret

doi:10.1111/j.1365-2621.2011.02883.x

Cited by 30 publications

(28 citation statements)

References 60 publications

(75 reference statements)

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“…Recently, the effect of drying methods on seventeen volatile compounds obtained from headspace method was investigated by Raksakantong et al . (). However, the effects on volatile compounds in food matrix phase and key odourants of kaffir lime leaf have not been reported.…”

Section: Introductionmentioning

confidence: 97%

“…However, it can give rise to other alterations that affect the quality of the final product, such as changes in their appearance and odour. Raksakantong et al (2012) found that drying methods affected some properties of kaffir lime leaf, including colour, fatty acid composition, antioxidant property and content of some volatile compounds. However, drying method is not the only crucial factor affecting quality of kaffir lime leaf, drying temperature can also cause certain changes to the herb.…”

Section: Introductionmentioning

confidence: 99%

“…Phoungchandang et al (2008) observed a reduction of citronellal content in kaffir lime leaf as drying temperature increased. Recently, the effect of drying methods on seventeen volatile compounds obtained from headspace method was investigated by Raksakantong et al (2012). However, the effects on volatile compounds in food matrix phase and key odourants of kaffir lime leaf have not been reported.…”

Section: Introductionmentioning

confidence: 99%

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Effect of drying temperature on key odourants in kaffir lime (Citrus hystrix D.C., Rutaceae) leaves

Jirapakkul

Tinchan

Chaiseri

2012

Int J of Food Sci Tech

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Summary Volatile compounds of fresh and dried kaffir lime leaves were analysed by gas chromatography–mass spectrometry (GC–MS). Fifty‐four volatile compounds were identified in fresh kaffir lime leaf with citronellal being the most abundant, followed by l‐linalool, hexanal, sabinene and β‐citronellol. Aroma active compounds were determined by gas chromatography–olfactory (GC–O). Thirty‐seven aroma active compounds were reported along with their odour descriptions and Log3 FD. On the basis of high values of their Log3 FD and odour characteristics together with odour activity value (OAV), the concentrations of selected eleven key odourants were compared between fresh and dried samples. Three drying temperatures at 50, 60 and 70 °C for 6 h were applied for hot air‐drying. The concentrations of most compounds in 50 °C dried samples were not much different from those in fresh samples. Drying at 60 and 70 °C brought substantial losses of some key odourants. However, concentrations of citronellal and l‐linalool, as key aroma compounds of kaffir lime leaves, in 60 and 70 °C dried kaffir lime leaves were not significantly different.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of drying temperature on key odourants in kaffir lime (Citrus hystrix D.C., Rutaceae) leaves

Jirapakkul

Tinchan

Chaiseri

2012

Int J of Food Sci Tech

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“…The characteristic volatile compounds such as eucalyptol, linalool, eugenol and methyl eugenol in samples dried by microwave were higher than in samples dried by traditional methods. Raksakantong et al (2012) investigated the changes in volatile compounds of kaffir lime leaves using three drying treatments, namely hot-air drying, low relative humidity air drying and far-infrared radiation drying. Drying increased the concentrations of volatile components, such as citronellal with up to 83% using low relative humidity air drying, compared with the results for fresh leaves (56%).…”

Section: Introductionmentioning

confidence: 99%

Changes in aromatic profile of fresh and dried fig – the role of pre‐treatments in drying process

Mujić

Kralj²,

Jokić

et al. 2012

Int J of Food Sci Tech

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Summary The aromatic profile of volatiles in fresh figs (FF), fresh figs frozen in liquid nitrogen (NF) and dried figs (DF) (dark variety Petrovača Crna) was characterised by HS–SPME followed by GC–MS. Figs were dried in a pilot plant cabinet dryer using different pre‐treatments to preserve the dried fruit: sulphuring and immersion in a solution of citric acid and ascorbic acid (separately). The adaptability of thin‐layer drying models to whole figs was investigated. Fresh figs and fresh figs frozen in liquid nitrogen differed mainly in the amount of aldehydes. The highest abundance of volatile compounds in dried figs was found in figs pre‐treated with sulphur dioxide and the control, compared to samples immersed in the acid solutions. Preservation was the most successful for the group of terpenes and terpenic compounds, quite good for some esters and ketones, whereas aldehydes were not affected by the used pre‐treatment.

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“…; Raksakantong et al . ). Thus, the effect of different drying methods on the flavor of fish deserves to be investigated.…”

Section: Introductionmentioning

confidence: 97%

Effect of Controlled Freezing‐Point Vacuum Drying on Color and Flavor of Muraenesox cinereus Fillets

Wan

Bian

et al. 2015

J Food Process Engineering

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In this study, the method of maintaining the controlled freezing point and the effect of controlled freezing‐point vacuum drying (CFVD) on the quality of Muraenesox cinereus fillets were investigated. The quality assessment was based on color, 5‐inosine monophosphate (IMP), free amino acids (FAAs) and volatile compounds. Furthermore, comparisons were made among CFVD samples, those dried by hot air drying (HAD) and vacuum freeze drying (VFD). The results showed that the fillet temperature can be controlled within the scope of controlled freezing point by setting the vacuum pressure at 10–12 mbar, turning on the cold trap 40 min after CFVD (at −1 ± 1C) and regulating the heating plate temperature during the drying period. The highest increase in IMP (22.17%) and FAA content (34.54%) compared with the fresh fillets as well as the best color were observed in CFVD fillets. As to the carbonyl compounds, the major contributors to the odor and flavor of fresh fillets, the amount and types were the largest in HAD fillets, while the HAD fillets showed the significant browning. Therefore, CFVD is an effective method to control browning and increase the taste of fillets compared with HAD and VFD. Practical Applications Fish is a greatly perishable product because of its high protein content. Drying has been shown to be an efficient method of conservation. Controlled freezing‐point vacuum drying (CFVD) has been developed. In this study, the key technology challenge of CFVD and its effect on color and flavor of fillet, as well as the differences among the hot air drying and vacuum freeze drying, have been studied. The result shows that CFVD enables best quality in appearance and taste, which is quite helpful to establish an optimal drying condition for a more nutritious and high‐quality dried products.

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Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.)

Cited by 30 publications

References 60 publications

Effect of drying temperature on key odourants in kaffir lime (Citrus hystrix D.C., Rutaceae) leaves

Effect of drying temperature on key odourants in kaffir lime (Citrus hystrix D.C., Rutaceae) leaves

Changes in aromatic profile of fresh and dried fig – the role of pre‐treatments in drying process

Effect of Controlled Freezing‐Point Vacuum Drying on Color and Flavor of Muraenesox cinereus Fillets

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