Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland.
Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Mangus University, LT-53361 Kaunas, Lithuania.
Molecules. 2021 Dec 21;27(1):5. doi: 10.3390/molecules27010005.
Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100 °C, and using the sous-vide method (65, 75, and 85 °C). The composition of volatile compounds was identified by GC/MS analysis, the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures. Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcohols groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV, while SV and SV were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method ( ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition.
草药，包括罗勒，被用于提升世界各地食品的风味。其潜力受新鲜草药的质量和加工方法的影响，其中热处理条件起着重要作用。本研究的目的是确定真空低温烹调（ sous-vide ）热处理对罗勒浸液挥发性化合物谱、感官质量和颜色的影响。研究使用的材料是常规在 100°C 下制备的水基罗勒浸液，以及使用 sous-vide 方法（65°C、75°C 和 85°C）制备的罗勒浸液。通过 GC/MS 分析确定挥发性化合物的组成，使用一组经过培训的品鉴员评估感官特征，而颜色则通过 CIE Lab 系统进行仪器评估。在不同温度下，罗勒浸液的味道和香气强度没有显著差异。在分析的样品中鉴定出 70 种顶空挥发性化合物，其中 10 种的相对面积百分比超过 2%。最丰富的化合物是桉叶油醇（27.1%）、反式-罗勒烯（11.0%）、β-芳樟醇（9.2%）和β-月桂烯（6.7%）。大多数鉴定出的化合物属于萜烯和醇类。我们的研究结果表明，常规草药浸液更类似于在最低温度 SV 下制备的 sous-vide 浸液，而 SV 和 SV 彼此相似但与常规浸液不同。然而，在较高温度下加热的样品中鉴定出的挥发性化合物数量较少。sous-vide 样品显示出更高含量的烷烃。与新鲜和传统浸泡的罗勒叶相比， sous-vide 方法（ ≤ 0.05）导致浸液颜色更深、更绿、更黄。在真空中长时间高温热处理会导致香气成分发生明显变化。
