The effect of drying treatment on the aroma characteristics of rosemary ( Rosmarinus Officinalis L.) was studied using the Quantitative Descriptive Analysis (QDA) with a trained panel and by Free Choice Profiling (FCP) analysis with a consumer group. Differences between samples were observed after applying Principal Component Analysis to the QDA data and Generalized Procrustes Analysis to the FCP data. The highest differences were found between fresh rosemary samples and dried samples. However, dried samples (obtained by oven‐drying at 45C and commercial samples purchased at the markets and stored for 6 months) showed significant differences in their sensory characteristics. Odor detection thresholds of the fresh rosemary leaves were calculated in water and in potato sauce, and significant differences were found.
No takes yet. Share an insight, caveat, or question.
Díaz‐Maroto et al. (2007) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: