Smell analysis of selected mint (Mentha sp.) cultivars

Abstract

Mints (Mentha sp.) are easily crossing plants thanks to which hybrids and new varieties can be obtained in a simple way. New hybrids can exhibit modified taste and smell qualities showing aroma and taste reminiscent of popular fruit or food products. This study presents the results of sensory evaluation of dried mint leaves. 8 taste and smell cultivars of mint were analyzed: peppermint (M. × piperita L. 'Multimentha'), grapefruit mint (M. × piperita L. 'Grapefruit'), ap-ple mint (M. rotundifolia (L.) Huds.), orange mint (M. × piperita L. 'Granada'), chocolate mint (M. × piperita L. 'Chocolate'), strawberry mint (M. × piperita L. 'Almira'), 'Berries&Cream' mint (Mentha × 'Berries & Cream'), pineapple mint (M. suaveolens Ehrh.). Among the tested mint, the highest intensity of the smell is characterized by peppermint, while the smallest is shown by apple mint. The sensory profiles of the examined mint cultivars proved to be very diverse. In the case of strawberry mint, 'Berries&Cream' mint and pineapple mint, one of the most perceptible smell was the herbal descriptive. Peppermint, apple mint and chocolate mint were characterized by the most intense menthol descriptor. In the case of orange mint and grapefruit mint, the most noticeable was the citrus fragrance. In the hedonistic evaluation, the most positive grades were peppermint, while the most negative was pineapple mint. The cultivar of taste and smell properties of the studied mint cultivars indicates the possibility of their various use.