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：
页码：
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.
- 相关文献
作者其他论文 更多>>
-
Physiological activities, transcriptomes and metabolomes of Pyropia yezoensis conchocelis unveil the roles of pyPGK, pyBCKDHA, and pyDLD in response to freshwater soaking
作者：Huang, Xueying;Li, Feng;He, Linwen;Huang, Xueying;Wang, Yu;Zhao, Hui;Li, Huiliang;Gu, Fenglin;Tan, Deguan;Hu, Wei;Guo, Anping;Ji, Changmian;Huang, Xueying;Wang, Yu;Zhao, Hui;Li, Huiliang;Gu, Fenglin;Tan, Deguan;Hu, Wei;Guo, Anping;Ji, Changmian;Wang, Yu;Zeng, Liwang
关键词：Pyropia yezoensis; Freshwater stress; Physiological activities; Transcriptome; Metabolome
-
Comparison of phenolic profiles and antioxidant activities in the pulps from 21 different Artocarpus heterophyllus Lam. cultivars
作者：Cheng, Ming;Liu, Mengyang;Tan, Lehe;Wu, Gang;Xu, Bingqiang;Zhang, Yanjun;Zhu, Kexue;Cheng, Ming;Liu, Mengyang;Tan, Lehe;Wu, Gang;Xu, Bingqiang;Zhang, Yanjun;Zhu, Kexue;Cheng, Ming;Li, Chuan;Cheng, Ming;Xu, Bingqiang;Liu, Mengyang;Wu, Gang;Zhang, Yanjun;Zhu, Kexue;Liu, Mengyang;Zhang, Yanjun;Zhu, Kexue
关键词：Artocarpus heterophyllus Lam.; Phenolic profile; Antioxidant activity; UPLC-ESI-Q-TOF-MS/MS
-
Time-Series Metabolome and Transcriptome Analyses Reveal the Genetic Basis of Vanillin Biosynthesis in Vanilla
作者：Dong, Zeyu;Zhao, Shaoguan;Xing, Yizhang;Su, Fan;Xu, Fei;Zhao, Qingyun;Gu, Fenglin;Dong, Zeyu;Fang, Lei;Zhang, Zhiyuan;Dong, Zeyu;Fang, Lei;Zhao, Qingyun;Gu, Fenglin
关键词：
Vanilla planifolia Andrews; vanillin; combined analysis; transcriptome and metabolome -
Correlation between multi-scale structure and log-of-slope digestive kinetics of a novel slowly digestible starch: Self-assembled chempedak seed amylopectin ternary complex
作者：Li, Bo;Yang, Xin;Li, Bo;Tan, Lehe;Zhang, Yanjun;Zhang, Yutong;Zhang, Yutong;Zhang, Yutong;Li, Bo;Zhao, Yuan;Yao, Chunguang;Huang, Chongxing;Wang, Shuangfei;Niu, Debao
关键词：Chempedak seed; Ternary complex; Slowly digestible starch; Chemometric analysis; Multi-scale structure
-
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits
作者：Chen, Di;Dong, Hailong;Wu, Xiaopeng;Xu, Zhi;Lyu, Daizhu;Tan, Lehe;Dong, Hailong;Tao, Guanhua;Zhuang, Lvyun;Su, Miaomiao;Wu, Xiaopeng;Xu, Zhi;Lyu, Daizhu;Wu, Bing;Lan, Weijie;Lyu, Daizhu;Xu, Bingqiang;Xu, Chunhua;Dong, Wenjiang
关键词：Jackfruit; Aroma components; Fatty acids; Amino acids; Carotenoid
-
Phenolic constituents in pepper (Piper nigrum L.) berries: UPLC-MS/MS analysis, antioxidant properties, antibacterial activity against Pseudomonas fragi and association analyzed by WCGNA
作者：Fang, Yiming;Wu, Guiping;Ding, Yunshuang;He, Shuzhen;Wang, Xu;Zhu, Hongying;Dong, Wenjiang;Gu, Fenglin;Fang, Yiming;Ding, Yunshuang;Wang, Xu;Gu, Fenglin;Niu, Zhiqiang;Feng, Jiale;Guo, Rui;Hu, Weicheng;Jiang, Xiaojian
关键词：Piper nigrum L.; Maturity stage; Phenolics; Antioxidant activity; Antibacterial activity; WGCNA; Multiple factor analysis
-
Few-shot object detection for pest insects via features aggregation and contrastive learning
作者：He, Shuqian;Jin, Biao;Jiang, Wenjuan;He, Shuqian;Jin, Biao;Sun, Xuechao;Jiang, Wenjuan;Gu, Jiaxing;Gu, Fenglin
关键词：feature aggregation; contrastive learning; few-shot learning; object detection; pest control
