Parsley dried, aroma

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. 

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. 

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). 

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. 

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). 

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