Abstract
The flavour of parsley was found to change during drying and storage. Quantification of 27 potent odorants, selected by dilution experiments and calculation of odour activity values, indicated that 3-methyl-2,4-nonanedione was mainly responsible for the hay-like off-flavour. Two furanoid fatty acids, known to be precursors of 3-methyl-2,4-nonanedione, were detected in dry parsley. The decrease in the intensities of the parsley-like, metallic and green notes in the odour profile during storage of dry parsley was due to losses of p-mentha-1,3,8-triene, myrcene and (Z)-6-decenal. Sulphurous cabbage-like and malty notes were caused by dimethyl sulphide, methylpropanal as well as 2- and 3-methylbutanal. The effect of the water activity (at a w levels of 0.15, 0.25, 0.35) on the changes in the concentrations of all these compounds during storage of dry parsley was investigated.
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