The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)

CORC > 兰州化学物理研究所 > 中国科学院兰州化学物理研究所 > 环境材料与生态化学研究发展中心

	The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)
	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
刊名	Food Chemistry
	2013
卷号	141 期号:4 页码:3402-3408
关键词	Cryogenic grinding Hammer milling Sensory property Flavour quality Storage
ISSN号	0308-8146
通讯作者	王庆煌
英文摘要	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.
学科主题	材料与农业工程
收录类别	SCI
资助信息	The National Key Technology R&D Program of China (2012BAD36B03)
语种	英语
WOS记录号	WOS:000324848000016
公开日期	2014-01-23
内容类型	期刊论文
源URL	[http://210.77.64.217/handle/362003/5047]
专题	兰州化学物理研究所_环境材料与生态化学研究发展中心
作者单位	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
推荐引用方式 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,&Gu FL.(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.