'Kemerovo Institute of Food Science and Technology'
Abstract
Artículo de publicación ISI.Lemon verbena leaves are used as herbal infusion due to their aromatic, digestive and antispasmodic
properties. The aim of the present study was to determine the sensory quality of lemon verbena infusions
prepared with fresh leaves, dried leaves at 30 C and 60 C. Infusion aroma and taste was determined
through a trained sensory panel and an electronic nose (e-nose). Infusion acceptability was evaluated
through a consumer test. All drying treatments on day 0 were grouped together regarding the e-nose
determination. ‘Floral’ descriptors were related to leaves not submitted to store. When the leaves were stored
for 30 days, aroma attributes were lost. Differences on the infusion acceptability were ascribable to the
drying method. Infusions prepared with fresh leaves showed the highest acceptability. E-nose could be used
as a reliable tool for characterising the quality of aromatic herbs
