Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage
Michaela Jonas & Peter Schieberle · Journal of Agricultural and Food Chemistry
Lifecycleactive
Published2021-05-05
DOI10.1021/acs.jafc.1c01275
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In fresh leaves of garden sage, aroma extract dilution analysis characterised 39 aroma-active compounds, with (Z)-3-hexenal, 1,8-cineol, borneol and eugenol at the highest flavour dilution factors, and a mixture of 22 key compounds mimicked the overall aroma; on drying at 50 °C, (Z)-3-hexenal, phenylacetaldehyde and 3-(methylthio)propanal were almost totally lost while monoterpenes stayed nearly unchanged, and the laboratory-dried leaves were rated as having the most typical sage aroma, unlike six commercial samples.
Leaves of one Italian garden sage grown in a German greenhouse and dried in the laboratory; commercial dried sage differed again.