Aroma parsley

Parsley (Parsley Flakes). The dried leaves of Petroselinum hortense syn. P. crispum (Mill) (UmbeUiferae), are from a hardy biennial, native to the Mediterranean region and now cultivated commercially in the United States and southern Europe. The aroma is green and the flavor is pleasant, characteristic, and nuld. Parsley is used for the seasoning of fish, meats, soups, salads, etc. Parsley seed, the dried ripe fmit of the parsley herb, has an aroma and flavor less pronounced than the leaves. 

The oil consists mainly of monoterpene hydrocarbons. Its main constituent is 1,3,8-menthatriene [18368-95-1], which is important for the aroma of parsley leaves [679-688]. 

Fig. 16.2 Flavour dilution (FD) chromatogram obtained by application of aroma extract dilution analysis on an extract prepared from parsley leaves. The odorants were identified as 1 methyl 2-methylbutanoate, 2 myrcene, 3 l-octen-3-one, 4 (2)-l,5-octadien-3-one, 5 2-isopropyl-3-me-thoxypyrazine, 6p-mentha-l,3,8-triene, 71inalool, 8 2-sec-butyl-3-methoxypyrazine, 9 (.Z)-6-dece-nal, 10 / -citronellol, 11 ( , )-2,4-decadienal, 12 / -ionone, 13 myristicin, 14 unknown. RI retention index. [30, 31]...

Odorants that cause aroma changes, e.g. olf-flavours, may be detected by a comparative AEDA of fresh and deteriorated samples. Studies on storage defects of soybean oil [22, 51], buttermilk [52], boiled cod [53], dry parsley [54] and black and white pepper [55] are examples. 

Among the leafy spices, 45 aroma volatiles of desert parsley have been identified, with the major constituents as myristicin, apiole, /3-phellandrene, p-mentha-1,3,8-triene and 4-isopropenyl-l-methylbenzene (MacLeod eta/., 1985). Among these, apiole in particular has a desirable parsley odour character. The leaf stems of celery show three main constituents of volatiles, e.g. apiole (about 23%), 3-butylphthalide (about 22%) and sedanolide (about 24%). The last two possess a strong characteristic celery aroma (MacLeod et al., 1988). Limonene (40.5%), P-selinene (16.3%), cis-ocimene (12.5%) and P-caryophyllene (10.5%) are some of the volatile oil constituents present in celery leaves from Nigeria (Ehiabhi et al., 2003). 

The 45 aroma volatiles of desert parsley were identified by MacLeod et al. (1985), including 11 previously not reported as parsley leafvolatiles. The major constituents of the... 

Apiole forms crystals with a melting point of 30 Celsius. Fresh apiole may be a semi-solid liquid. The compound can be distilled at 294 Celsius. Apiole is soluble in alcohol, benzene and chloroform, but insoluble in water. Apiole is a major constitute of parsley, and is responsible for the aroma and taste of parsley. 

The most important odorants of parsley leaves are listed in Table 6.48. An aroma model formulated on the basis of the quantitative data (Table 6.48) was described as clearly parsley-like [88]. Differences between the odour profile of the model and that of parsley leaves were observed for the spicy and the green-grassy notes which were stronger and weaker, respectively, in the model. The parsley-like character of the aroma model was completely lost when p-mentha-l,3,8-triene (no. 1 in Table 6.48) and myrcene (no. 2) were omitted [88],... 

Zheng, G.Q. et al. Inhibition of benzo[a]pyrene-induced tumorigenesis by myristicin, a volatile aroma constituent of parsley leaf oil. Carcinogenesis, 13,1921, 1992. 

Shimoda, H., Y. Kawahara, and M. Yoshikawa. 2000. Bioactive constituents of medicinal herb Phytoestrogens from parsley (Petroselinum crispum). Aroma Res. l(2) 67-74. 

The color and aroma herbs (e.g., parsley, rosemary, and sweet fennel) can be improved when compared with the commercial products. The sensory values were nearly doubled in case of heat pump-dried herbs compared with commercially dried products. There was no significant difference in the quality of herbs dried below moisture content of 0.04 for experimental drying tanperatures (40°C and 50°C) and relative humidity (0.30 and 0.40). 

Fruits and vegetables (e. g., pineapple, apple, pear, peach, passion fruit, kiwi, celery, parsley) contain unsaturated Cn hydrocarbons which play a role as aroma substances. Of special interest are (E,Z)-l,3,5-undecatriene and (E,Z,Z)-1,3,5,8-undecatetraene, which with very low threshold concentrations have a balsamic, spicy, pinelike odor. It is assumed that the hydrocarbons are formed from unsaturated fatty acids by P-oxidation, lipoxygenase catalysis, oxidation of the radical to the carbonium ion and decarboxylation. The hypothetical reaction pathway from linoleic acid to (E,Z)-l,3,5-undecatrieneis shown in Formula 5.25. 

The most important odorants of parsley leaves are listed in Table 22.8. Sensory evaluations have shown that p-mentha-l,3,8-triene (X in Formula 22.3) and myrcene contribute to the characteristic aroma. (Z)-6-Decenal and (Z)-3-hexenal are responsible for the green notes. Myristicin, 2-5ec-butyl-3-methoxypyrazine, (E,E)-2,4-deca dienal, methanethiol and P-phellandrene also... 

Drying of parsley on exposure to air leads to a large decrease in (Z)-3-hexenal and (Z)-6-decenal (Table 22.8), resulting in a reduction of the green note. In addition, sulfurous/cabbage-like and hay-like aroma defects appear due to the formation of dimethylsulfide and 3-me-thyl-2,4-nonandione. If drying proceeds at a higher temperature, methylpropanal, 2- and 3-methylbutanal, which do not play a role in the aroma of fresh parsley, also increase to such an extent that their malty aroma quality can assert itself in the aroma profile. 

P-ionone resulting from the degradation of carotenoids. Other components are the monoterpenes myrcene, a-pinene, P-pinene, a-thujene, camphene, sabinene, car-3-ene (A -carene), a-and P-phellandrene, (S)-limonene, yterpinene, p-cymene and terpinolene. p-Mentha-l,3,8-triene is the main aroma constituent of parsley leaf oil. 

Jung. H.-P., Sen A., Grosch W. Evaluation ofpotent odorants in parsley leaves [Petroselinum crispum (Mill.) Nym. ssp. crispum] by aroma extract dilution analysis. Lebensmittel-Wissenschaft und -Technologie, 25 55-60 (1992). 

Food. Parsley (both fresh and dehydrated) is widely used in home cooking. Chinese parsley is not a variety of parsley but is the young leaf of coriander and has a chemical composition and aroma quite different from parsley (see coriander). 

A key component in both chili powder and curry powder, cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cuminaldehyde is the principal contributor to the spice s aroma and flavor, which imparts a strong musty/earthy character, with green grassy notes contributed by p-1,3- and 1,4-men-thadienals. frfl 5-2-Dodecenal, possessing a persistent fatty-cifrus-herbaceous odor, is a character impact component of coriander, along with uf-linalool (15). 

Key parsley aroma compounds were recently identified (41). The primary flavor contributors were found to include p-mentha-l,3,8-triene (terpeny, parsleylike), myrcene (metallic, herbaceous), 2-sec-butyl-3-methoxypyrazine (musty, earthy), myristicin (spicy), linalool (coriander), (Z)-6-decenal (green, cucumber), and (Z)-3-hexenal (green). 

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