Effects of different drying methods on the volatile components of selected spices

Abstract

This study investigated the effect of different drying methods on the volatile components of parsley, sage, basil, rosemary, ginger, and thyme. Volatiles were extracted using a Soxhlet extractor and analyzed by gas chromatography with mass detection. The findings showed that oven-drying at 45 °C increased the concentration of certain volatile compounds in parsley, rosemary, ginger, basil, and thyme, compared to air-drying or commercial samples. For example, parsley dried at 45 °C contained 93.64% apiol, significantly higher than other methods. In rosemary, eucalyptol was the most abundant compound, with concentrations varying across drying methods. Sage, ginger, basil, and thyme exhibited similar trends, with specific volatile compounds being more prevalent depending on the drying method. Overall, the study concluded that oven-drying at 45 °C is ideal for preserving or enhancing the volatile components in ginger, basil, and thyme, while room temperature drying is more suitable for parsley.