Author(s):

S Alagendran, N Pushpa, A Senthil kumar, M Valarmathi, D Kiruthika and S Sahaya Sathish

Abstract: The lemongrass (Cymbopogon citratus – Stapf. L) is a perennial grass belonging to family Poaceae and grouped under genus Cymbopogon. It is of indigenous origin and is a medicinal and aromatic plant. In general aromatic, flavors, flavonoids, and essential oil give aroma/smell to the lemongrass extract. The lemongrass has a very extensive required in food, therapeutic and flavoring making during ambient conditions. But it is not stored as fresh for a long time at ambient condition because of it rotten after long periods. The main characteristic losses to facilitate transpire next to storage is transform in color, texture, and flavor. The herbs, sealed in polyethylene bags, were stored at 4 °C for 12 days. The sensory valuation of quality characteristics color, texture, and flavor, on a scale of 1 to 5 was done in the 1st, 5th, 8th and 12th day. The results indicated that aroma of lemongrass powder extract scores in the initial day 7.25; later on a sensory profile was showed by the aroma of lemongrass powder extract score decrease from 7.82 to 7.50 during the 5th day using e-nose followed by 9 points Hedonic score method. The taste acuity possesses in all the days represent as 1% lemongrass powder altitude was improved in quality for preparation of tea/extract as resolute by the basis of 9 points Hedonic score method. This was also maintained and evaluate sensory test in triplicates manner along the storage period there were no statistically significant differences for any of the parameters understudies in the days has been determined.

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