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Effect of peeling and packaging methods on volatile compounds in pepper (Piper nigrum L.) during storage

文献类型： 外文期刊

作者： Yu, Peiyao 1 ; Zhang, Yuan 2 ; Zhang, Bing 1 ; Shen, Dezhan 2 ; Zhao, Zhenhua 2 ; Wei, Lijiao 2 ; Guo, Xinbo 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Engn Res Ctr Starch & Vegetable Prot Proc,Minist E, Guangzhou 510640, Peoples R China

2.Chinese Acad Trop Agr Sci, Agr Machinery Res Inst, Guangdong Engn Technol Res Ctr Precis Emiss Contro, Key Lab Agr Equipment Trop Crops,Minist Agr & Rura, Zhanjiang 524091, Peoples R China

关键词： GC-MS; manual peeling; mechanical peeling; vacuum packaging

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.6； 五年影响因子：3.1 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 9 期

页码：

收录情况： SCI

摘要： Pepper is valued for its flavour and medicinal properties, but there is a lack of comparative studies on the quality of white pepper under different storage conditions, as well as on the dynamic changes of volatiles during storage. To investigate the effects of peeling and packaging on pepper flavour and reveal the dynamic changes of volatiles, this study utilised HS-SPME-GC-MS to analyse the volatiles of white pepper under different peeling and packaging conditions. A total of 22 volatiles were detected, with alpha-copaene, alpha-terpineol, and delta-amorphene being predominant to the volatile distinctions, while alpha-copaene, alpha-terpineol, and gamma-terpinene were predominant to the flavour distinctions. Mechanically peeled pepper stored in conventional packaging for 90 d or in vacuum packaging for 180 d could both uphold great quality. The flavour of manually peeled pepper stored in conventional packaging for 180 d resembled that stored in vacuum condition for 360 d.

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