Learn why frozen coriander can lose some of its fresh aroma. Discover the science and the best freezing methods to retain as much flavor as possible.
1 Answer
Frozen coriander loses its aroma primarily because the freezing process damages the cell walls, releasing volatile aromatic compounds that dissipate over time. Additionally, enzymes that degrade these compounds remain active even at freezing temperatures, albeit at a slower rate.
Detailed Explanation:
Coriander, like many herbs, contains volatile aromatic compounds responsible for its distinctive scent and flavor. These compounds are stored within the plant's cells. When coriander is frozen, ice crystals form inside these cells. As the ice crystals grow, they rupture the cell walls. This cellular damage releases the aromatic compounds, allowing them to evaporate and dissipate into the surrounding environment, particularly during thawing.
Furthermore, enzymes present in coriander continue to function, albeit at a reduced rate, even at freezing temperatures. These enzymes can break down the aromatic compounds, further diminishing the herb's flavor and aroma over time. The longer the coriander is frozen, the more significant the loss of aroma becomes. The thawing process accelerates the enzymatic activity and the evaporation of the volatile oils.
Pro Tip:
To minimize aroma loss when freezing coriander, chop it finely and mix it with a little water or oil before freezing in small portions. This helps to protect the cells and slow down enzymatic activity. Use the frozen coriander within a few weeks for the best flavor.