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Effect of Hot-air Drying Temperature on Volatile Compounds in Chrysanthemum boreale M. Flowers  

Bae, Sung-Mun (Department of Food Science and Biotechnology, Kyungnam University, Gyeongnam Agricultural Research and Extension Services)
Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.4, 2008 , pp. 466-469 More about this Journal
Abstract
This study examined the effect of drying temperature on the qualitative properties of Chrysanthemum boreale M. flowers. The flower samples were dried in a hot air dryer at $40^{\circ}C$, $50^{\circ}C$, and $60^{\circ}C$, respectively, to attain a $23{\pm}1%$ moisture content. The time required to reach the target moisture content was 8.5-69 hr, and there was a very high negative correlation between log (spending time) and temperature. The Hunter color L- and b-values of the flowers were decreased with increasing drying temperature, whereas the a-value was increased. The volatile compounds contained in the dried flowers were determined by a solid-phase microextraction method. Twelve primary volatile compounds were detected and then quantified based on the GC chromatograms of the samples. The total contents of volatile compounds were increased with increasing drying temperature, and germacrene D and camphor were the main compounds in all samples.
Keywords
Chrysanthemum boreale M.; drying temperature; volatile compounds;
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