Abstract
ABSTRACTSorption isotherms, color and sensory qualities of basil (Ocimum basilicum L.) and marjoram (Origanum majorana L.) and sensory qualities of wild marjoram (Origanum vulgare L.) were used to determine effects of packaging, storage temperature and time on air‐dried and freeze‐dried herbs. Sorption isotherms showed herbs dried with different methods exhibited different sorption capacities. Both odor and taste of freeze‐dried basil and the freeze‐dried and air‐dried marjorams were very sensitive to storage conditions. Processing and storage conditions had only moderate effects on flavor of wild marjoram. The study demonstrated that quality of dried basil, marjoram and wild marjoram could be maintained for 2 yr in air‐tight packages at room temperature.
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