Effect of drying process on lemon verbena (Lippia citrodora Kunth) aroma and infusion sensory quality

Abstract

Lemon verbena leaves are used as herbal infusion due to their aromatic, digestive and antispasmodic properties. The aim of the present study was to determine the sensory quality of lemon verbena infusions prepared with fresh leaves, dried leaves at 30°C and 60°C. Infusion aroma and taste was determined through a trained sensory panel and an electronic nose (e-nose). Infusion acceptability was evaluated through a consumer test. All drying treatments on day 0 were grouped together regarding the e-nose determination. 'Floral' descriptors were related to leaves not submitted to store. When the leaves were stored for 30 days, aroma attributes were lost. Differences on the infusion acceptability were ascribable to the drying method. Infusions prepared with fresh leaves showed the highest acceptability. E-nose could be used as a reliable tool for characterising the quality of aromatic herbs.

Biomimetic-based odor and taste sensing systems to food quality and safety characterization: An overview on basic principles and recent achievements

“…For each application, however, technical problems have to be solved for implementation on-line. One interesting feature for the future would be to have a fully automated platform of different kinds of sensors to monitor the vital information needed for the characterizing the quality of the raw material, process or product (Infante et al, 2010). Odor and taste sensors would make up an important part of such a multisensor system.…”

Recent Developments in Smart Drying Technology

“…Rodrigo et al studied the effect of drying on lemon verbena aroma and infusion sensory quality by a trained sensory panel and an electronic nose (e-nose); results showed that an e-nose can be used as a reliable tool for characterizing the quality of aromatic herbs [24] .…”

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