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.
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