Effect of drying temperature on sensory and flavor of thyme

文献类型： 外文期刊

第一作者： Zhang, Chao

作者： Zhang, Chao

作者机构：

关键词： thyme;drying;flavor;sensory;greenness

期刊名称：PROCEEDINGS OF THE 3RD INTERNATIONAL CONFERENCE ON MATERIAL, MECHANICAL AND MANUFACTURING ENGINEERING

ISSN： 2352-5401

年卷期： 2015 年 27 卷

页码：

收录情况： SCI

摘要： The effect of drying temperature on sensory and flavor of thyme was evaluated. The drying temperature showed no influence on the flavor the dehydrated thyme. A higher drying temperature leaded to a dark greenness of the thyme. Hence, a higher drying temperature leaded to an attractive appearance of the dehydrated thyme.

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