Enhancement of appearance and flavor retention of dried kaffir lime (Citrus hystrix d.c.) leaves by low impact drying process

Abstract

The effects of low-impact drying on enhancement of appearance and flavor retention of dried kaffir lime (KL) leaves were investigated. Low-Impact Drying (LTLT) had more uniform drying rate than High-Temperature Drying (HTST). LTLT samples were more preferred for color and higher flavor retention than HTST. Significantly lower ∆E in color and less microstructural pore shrinkages and crushed layers were found in LTLT KL (p<0.05 ). LTLT samples also had significantly higher flavor retention of desirable compounds (dl-Limonene, β-Citronellol, Geraniol, Citronellyl acetate, Β-myrcene and Decanal) than HTST. Thus, LTLT was more promising than HTST with enhancement of appearance and flavor retention for superior high-value dried herbs.

Keywords

• kaffir lime leave
• low impact drying
• low temperature
• color retention
• flavor retention