Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100 °C, and using the sous-vide method (65, 75, and 85 °C). The composition of volatile compounds was identified by GC/MS analysis, the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures. Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcohols groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV65, while SV75 and SV85 were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method (p ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition.
Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat
