Preservation of the aroma profile of herbs and spices by means of short-time drying using the example of basil and ginger

Herbs are seasonal products with a very limited shelf life. A good shelf life of these raw materials is usually achieved by drying. However, during this and the subsequent grinding process, a change in the aroma profile and a loss of aroma intensity can be observed; in some cases, distinct off-flavours are also produced.

Improving the drying process for more aroma

These flavour changes or losses could be reduced by a modified process control with short-time drying. In the standard process sequence, drying is the first processing step, if washing and optional blanching are disregarded: Grinding and an optional sterilisation follow. The concept of a modified process control first provides for wet milling followed by suspension drying. This enables short-time drying as spray drying. The drying time is reduced to a few seconds and the final grinding step is omitted.

The aim of the research project is the exemplary improvement of the drying process of herbs and spices with regard to their aroma content in comparison to the freeze-dried product (using basil as an example) and in comparison to the fresh product (using ginger as an example).

University of Hohenheim, Institute of Food Science and Biotechnology
Project leader Research units:
Prof. Dr Reinhard Kohlus (FG Food Process Engineering and Powder Technology)
Jun.-Prof. Dr Yanyan Zhang (FG Aroma Chemistry)

Funded by BMWi via AiF/FEI

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