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Updated: Feb 14, 2026

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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乾燥方法が揮発性芳香化合物とオリーブ葉のハーブティー感覚特性に与える影響

Gianluca Tripodi1, Marco Torre2,3, Antonella Verzera2

  • 1Department of Human Sciences and Promoting of the Quality of Life, San Raffaele Telematic University Rome, Via Val Cannuta 247, 00166 Rome, Italy.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed
まとめ

空気乾燥 (AD) は,おいしいオリーブの葉のハーブティーを調理するために,マイクロ波乾燥 (MWD) よりも優れています. ADは望ましい揮発性化合物と感覚特性を保ち,MWDと比較して消費者のより高い受け入れにつながります.

キーワード:
Olea europaea L.の葉は,オレア・ヨーロッパ (Olea europaea L.) の葉から作られている.空気乾燥 エアドライニング消費者の許容度について乾燥プロセス 乾燥プロセス葉のハーブティー 葉のハーブティーマイクロウェーブ乾燥感覚分析による分析です.揮発性化合物 揮発性化合物とは

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