The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)
文献类型： 外文期刊
作者： Liu, Hong 1 ; Zeng, Fankui 2 ; Wang, Qinghuang 1 ; Ou, Shiyi 3 ; Tan, Lehe 1 ; Gu, Fenglin 1 ;
作者机构： 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
关键词： Cryogenic grinding;Hammer milling;Sensory property;Flavour quality;Storage
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： 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.
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