The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)
文献类型：期刊论文
| 作者 | 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
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| 刊名 | Food Chemistry
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| 出版日期 | 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 |
| 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. |
入库方式： OAI收割
来源：兰州化学物理研究所
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