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Impact of Mechanical and Manual Peeling on the Volatile Profile of White Pepper (Piper nigrum L.)

文献类型： 外文期刊

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

作者机构： 1.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

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

关键词： manual peeling; mechanical peeling; immersion; steaming; flavor

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 15 期

页码：

收录情况： SCI

摘要： Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually peeled pepper are limited. This study utilized GC-MS to investigate the effects of immersion, steaming, and peeling machinery speed on the volatile composition of white pepper. A total of thirteen monoterpenes and seven sesquiterpenes were detected, with 3-carene, D-limonene, and sabinene being the most abundant monoterpenoids and beta-caryophyllene, delta-elemene, and alpha-copaene being the most abundant sesquiterpenes. The total volatiles increased with longer steaming times and higher peeling machinery speeds. Compared to manual peeling or steaming followed by mechanical peeling, the volatile content of pepper was higher when using mechanical peeling alone. Additionally, relative odor activity values showed that 3-carene and D-limonene were the main contributors to flavor, with 3-carene, beta-caryophyllene, and alpha-copaene being key volatiles responsible for flavor distinctions. This research aims to provide theoretical support for developing a superior and environmentally friendly mechanical method to replace manual labor.

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