Foddai, Marzia and Usai, Marianna and Marchetti, Mauro and Del Caro, Alessandra and Desogus, Roberta and Sanna, Iser and Piga, Antonio <1965- > (2009) Influence of storage time on the composition of volatile compounds of air dried, frozen and freeze dried thyme and rosemary cultivated in Sardinia. Italian Journal of Food Science (Special Issue), p. 27-29. ISSN 1120-1770. Article.
This paper deals with the effect of different stabilizing techniques on the evolution
of the volatiles in rosemary (Rosmarinus officinalis L.) and thyme (Thymus officinalis
L.) cultivated in Sardinia during nine months of storage. Fresh leaves were collected
and soon divided in four batches, which were subjected to hydro distillation and
GC-MS analysis, the first batch as fresh, the second one after drying in a laboratory
pilot dryer, the third after freezing in a forced air freezer and the fourth after
freeze drying in a laboratory freeze dryer.
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