Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense
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- 作者：M. Weila ; mathieu.weil@cirad.fr" class="auth_mail" title="E-mail the corresponding author ; A. Shum Cheong Singb ; alain.Shum@univ-reunion.fr" class="auth_mail" title="E-mail the corresponding author ; J.M. Mé ; otc ; jean-michel.meot@cirad.fr" class="auth_mail" title="E-mail the corresponding author ; R. Boulangerc ; renaud.boulanger@cirad.fr" class="auth_mail" title="E-mail the corresponding author ; P. Bohuond ; philippe.bohuon@supagro.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Processing ; Pepper ; Piperine ; Essential oil ; Color
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：274-281
- 全文大小：776 K
文摘
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The processing did not affect piperine and essential oil contents.
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The processing had a slight impact on the composition of the essential oil.
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The different unit operations, especially drying, all impacted color.
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Blanching improved the drying rate.