Chemistry behind Quality-Emission of Volatile Enantiomers from Mentha spp. Plant Tissue in Relationship to Odor Sensory Quality.

ABSTRACT: The quality of food, considering increasing consumer demands and competition among producers, is a highly important issue. Quality concerns are also applicable to the odor quality of herbs and spices (HSs). Meanwhile, HSs commonly are graded based on their essential oils (EOs) content and analysis; but does the instrumental analysis really provide general information about the HSs sensory quality? Three chemotypes of Mentha spp. were used in the present study. From samples diversified by convective drying at different temperatures, EOs were hydrodistillated and analyzed by enantioselective GC-MS; moreover, the source plant material's volatile profile was analyzed by the HS-SPME technique. The instrumental analysis was confronted with the results of the sensory panel. Changes in enan

SUBMITTER: Lyczko J 

PROVIDER: S-EPMC10217043 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature