Quantitative determination of substances that determine the aroma of the extract of a bay leaf
The innovative and nanotechnologies in the chemical and food industries
Proceedings of the 2nd International Scientific Conference «Chemical Technology and Engineering»: June 24–28, 2019, Lviv: Lviv Polytechnic National University, 2018, pp. 147–149
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First published on this website: 30.03.2019 - 15:58
Abstract
It is established that during the chladone extraction of the bay leaves the color, smell and taste of the original plant material are preserved. The number of flavors of the chladone extracts of the bay leaf after the first and second extractions has been determined. It was shown that the content of aromatics in chladone extracts of the bay leaf is 3,6 ... 4,8 times more in comparison with water-alcoholic extracts.
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