Parsley flavour

Key flavour compounds Carrot Daucus carota) Celery and celeriac Apium graveolens) Parsnip Pastinaca sativa) Parsley Petroselinum crispum)... 

Key flavour compounds Carrot Celery and celeriac Parsnip Parsley... 

Parsley (Petroselinum crispum) is a member of the Apiaceae family. The fresh leaves of parsley and the dried herb are widely used as flavouring. More than 80 compounds have been identified in the volatile fraction, and the aromatic volatiles of parsley are mainly monoterpenes and the aromatics myristicin and api-ole. It is suggested that the characteristic odour of parsley is due to the presence ofp-mentha-l,3,8-triene, myrcene, 3-sec-butyl-2-methoxypyrazine, myristicin, linalool, (Z)-6-decenal and (Z)-3-hexenal [227, 228]. Furthermore, /3-phellan-drene, 4-isopropenyl-l-methylbenzene and terpinolene contribute significantly... 

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. 

There are few data on concentrations of ethylbenzene in foodstuffs. It has been identified as a trace component in the volatiles from honey, jasmine, papaya, olive oil and cheese flavour and in the neutral component of roast beef flavour isolate (Min et al., 1979 Fishbein, 1985). Trace quantities of ethylbenzene have been detected in split peas (13 ig/kg), lentils (5 ig/kg) and beans (mean, 5 pg /kg maximum 11 pg /kg (Lovegren et al., 1979). Concentrations of ethylbenzene in orange peel (23.6 ng/g dry weight) and in parsley leaves (0.257 pg/g dry weight) have been reported (Goma-Binjul etal., 1996). 

The oleoresin of parsley provides a flavour characteristic of the entire plant, and is used in chicken- and potato-soup bases, salad dressings, meatball seasonings, etc. Extraction by CO2 of Austrian parsley seed yields about 15% with extraction conditions of 450 bar and 65°C. 

Masanetz, C. and Grosch, W. 1998b. Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. ssp. crispum) by odour-activity values. Flavour Fragrance J. 13 115-124. 

Parsley is a biennial herb, native to Southern Europe and Western Asia. The finely chopped leaves are used as flavouring in Central Europe, similar to the use of coriander leaves, in sauces, soups, stuffing, rissoles, minces, etc., and also sprinkled over vegetables or salads. In addition to the leaves, the stems are also dried and powdered, both as a culinary colouring and as a dye. The roots of... 

In the majority, good flavour preservation can be observed if the raw material s stmcture undergoes few changes. The volatile flavour constituents are well encapsulated and can hardly be perceived in the dried products it possesses a hay-like smell. The natural flavour reappears with remarkable expressiveness only after rehydration and swelling. Moreover, the natural colour of the fresh products reappear. The colour of the dried product can be influenced by adjusting freezing temperature and pressure, as Poulsen and Nielsen demonstrate for parsley and chives ]28],... 

Kurowska, A. and I. Galazka, 2006. Essential oil composition of the parsley seed of cultivars marketed in Poland. Flavour Eragr. J., 21 143-147. 

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