| abstract |
The present invention relates to a method for restoring and improving flavor and aroma of fresh agricultural produce. The method comprises applying volatile materials (volatile molecule or a combination of 2 or more different volatiles) in a liquid or in a gaseous phase to the produce before its consumption. The applying is by methods such as injection of volatile molecule containing liquids or gas into the produce, surface application by dipping, submerging, spraying, vaporizing, either as a suspensions or gas vapors of the volatiles, impregnation into paper, cloth or wrapping soaked with volatile molecule containing liquids or gas and sonication. The volatile molecule liquids or gas may be applied directly at the growing area or at harvesting time or during storage or shipping of the produce or immediately before consumption of the consumption. |