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Food Chem. 2013 Dec 15;141(4):3402-8. doi: 10.1016/j.foodchem.2013.06.052. Epub 2013 Jun 21.

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

Author information

1
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China. hongliu1982@yahoo.com

Abstract

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 °C 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.

KEYWORDS:

BPCM; BPHM; Cryogenic grinding; Flavour quality; GPCM; GPHM; Hammer milling; Sensory property; Storage; WPCM; WPHM; black pepper ground by cryogenic grinding; black pepper ground by hammer milling; green pepper ground by cryogenic grinding; green pepper ground by hammer milling; white pepper ground by cryogenic grinding; white pepper ground by hammer milling

PMID:
23993499
DOI:
10.1016/j.foodchem.2013.06.052
[Indexed for MEDLINE]

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