บทคัดย่องานวิจัย

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Changes in composition of essential oils of spicy aromatic plants in storage. (Continuation).

Andreenkov, V. A., Misharina, T. A., and Polshkov, A. N.

Pishchevaya Promyshlennost'. 2001. 10: pp. 86-87.

2001

บทคัดย่อ

Changes in composition of essential oils of spicy aromatic plants in storage. (Continuation).

Experiments were conducted in Russia to study the effect of long storage under dark and light conditions on the chemical composition of essential oils of dill [Anethum graveolens], fennel [Foeniculum vulgare], bay laurel [Laurus nobilis], cumin [Carum carvi] and coriander [Coriandrum sativum] used in food products. The greatest changes were observed during storage in the light due to the effect of free radicals on alcohol substances, phenolic compounds, and especially monoterpene carbohydrates and aldehydes.