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Effect of Drying Temperature on Sensory and Flavor of Mint

文献类型： 外文期刊

作者： Zhao, Xiaoyan 1 ; Zhang, Chao 1 ; Wang, Yubin 1 ; Ma, Yue 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China

关键词： fresh cut;mint;drying;flavor;sensory

期刊名称：PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ADVANCES IN ENERGY, ENVIRONMENT AND CHEMICAL ENGINEERING

ISSN： 2352-5401

年卷期： 2015 年 23 卷

页码：

收录情况： SCI

摘要： The effect of drying temperature on sensory and flavor of dehydrated mint was evaluated. The color and appearance of the dehydrated mint were affected by the drying temperature. A lower temperature, such as 55 and 65 degrees C, preserved the greenness and avoided the browning of the dehydrated mint. The flavor of the dehydrated mint was similar after each drying temperature. Hence, a lower drying temperature was a better option for the processing of the dehydrated mint.

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