Effect of Drying Method on the Volatiles in Bay Leaf (Laurus nobilis L.)

The effect of different drying treatments on the volatiles in bay leaf (Laurus nobilis L.) was studied. Simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) were compared by gas chromatography−mass spectrometry (GC−MS) of the volatile components in bay leaves. SDE yielded better quantitative analysis results. Four drying treatments were employed: air-drying at ambient temperature, oven-drying at 45 °C, freezing, and freeze-drying. Oven drying at 45 °C and air-drying at ambient temperature produced quite similar results and caused hardly any loss in volatiles as compared to the fresh herb, whereas freezing and freeze-drying brought about substantial losses in bay leaf aroma and led to increases in the concentration levels of certain components, e.g., eugenol, elemicin, spathulenol, and β-eudesmol. Keywords: Bay leaf; Laurus nobilis L.; volatile compounds; drying; freeze-drying