The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

• Published in: Foods Vol. 10; no. 3; p. 498
• Main Authors: Martínez-Hernández, Ginés Benito, Taboada-Rodríguez, Amaury, Garre, Alberto, Marín-Iniesta, Fulgencio, López-Gómez, Antonio
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 26.02.2021; MDPI
• Subjects: Aroma; aromatic herbs; basil; Carvone; Cooling; Cooling systems; Enzymes; Equilibrium; Essential oils; Food products; Food science; Gram-positive bacteria; Headspace; Herbs; Leaves; Metabolism; Organic compounds; parsley; Product quality; Recovery; Solid phase methods; Solid phases; Solvents; SPME; Temperature; Vacuum; vapor EOs; Vapors; VOCs; Volatile organic compounds; Palo Alto California; United States > US; Germany; Spain; VOCs; parsley; SPME; aromatic herbs; basil; vapor EOs; dill; vacuum cooling; quality
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10030498

Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10-20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7- and 7.3-fold, respectively, while dill ether (the characteristic VOC of dill) augmented by 2.4-fold after vapor EOs were applied under vacuum conditions. The aroma recovery of culinary herbs was successfully validated at an industrial level in an installation developed by our group to apply vapor EOs within a vacuum cooling system, reaching total VOC recoveries of 4.9- and 2.3-fold in parsley and dill, respectively.