Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)

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• 作者：Adriano Lima^a ; ^b ; José ; Alberto Pereira^c ; Ilton Baraldi^b ; Ricardo Malheiro^c ; ^{rmalheiro@ipb.pt}
• 关键词：Grapevine leaves ; Blanching ; Boiling ; Composition ; Volatile profile
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1197-1205
• 全文大小：688 K
• 卷排序：221

文摘

Grapevine leaves Malvasia Fina and Touriga Franca were studied under culinary treatment. Blanching and boiling caused a reduction in luminosity (L∗) and green color (a∗) of leaves. Blanching reduced chlorophyll and increased carotenoid content. Blanching reduced “green leaf volatiles” and enhanced 6-methyl-5-hepten-2-one. 60 min of boiling could be considered adequate for cooking grapevine leaves.