| The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.) | |
| Department | 环境材料与生态化学研究发展中心 |
Liu H(刘红)1; Ceng FK(曾凡逵)2 ; Wang QH(王庆煌)1; Ou SY(欧仕益)3; Tan LH(谭乐和)1; Gu FL(谷风林)1; Wang QH(王庆煌)
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| 2013 | |
| Source Publication | Food Chemistry
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| ISSN | 0308-8146 |
| Volume | 141Issue:4Pages:3402-3408 |
| Abstract | In this study, we compared the effects of cryogenic grinding and hammer milling on the flavour attributes of black, white, and green pepper. The flavour attributes were analysed using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS), sensory evaluation and electronic nose (e-nose) analysis. Cryogenic grinding resulted in minimal damage to the colour, flavour, and sensory attributes of the spices. Cryogenic grinding was also better than hammer milling at preserving the main potent aroma constituents, but the concentrations of the main aroma constituents were dramatically reduced after storing the samples at 4 ℃ for 6 months. Pattern matching performed by the e-nose further supported our sensory and instrumental findings. Overall, cryogenic grinding was superior to hammer milling for preserving the sensory properties and flavour attributes of pepper without significantly affecting its quality. However, we found that the flavour quality of ground pepper was reduced during storage. |
| Keyword | Cryogenic Grinding Hammer Milling Sensory Property Flavour Quality Storage |
| Subject Area | 材料与农业工程 |
| DOI | 10.1016/j.foodchem.2013.06.052 |
| Funding Organization | The National Key Technology R&D Program of China (2012BAD36B03) |
| Indexed By | SCI |
| If | 3.259 |
| Language | 英语 |
| Funding Project | 材料与农业工程组 |
| compositor | 第二作者单位 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.licp.cn/handle/362003/5047 |
| Collection | 环境材料与生态化学研究发展中心 |
| Corresponding Author | Wang QH(王庆煌) |
| Affiliation | 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China 2.Chinese Acad Sci, Lanzhou Inst Chem Phys, Res & Dev Ctr Ecomat & Ecochem, Lanzhou 730000, Peoples R China 3.Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China |
| Recommended Citation GB/T 7714 | Liu H,Ceng FK,Wang QH,et al. The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)[J]. Food Chemistry,2013,141(4):3402-3408. |
| APA | Liu H.,Ceng FK.,Wang QH.,Ou SY.,Tan LH.,...&王庆煌.(2013).The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.).Food Chemistry,141(4),3402-3408. |
| MLA | Liu H,et al."The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)".Food Chemistry 141.4(2013):3402-3408. |
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| (2013)The effect of （495KB） | 期刊论文 | 作者接受稿 | 开放获取 | CC BY-NC-SA | View Application Full Text | |
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