Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense

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Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense

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作者：M. Weil^a ; ^{mathieu.weil@cirad.fr" class="auth_mail" title="E-mail the corresponding author} ; A. Shum Cheong Sing^b ; ^{alain.Shum@univ-reunion.fr" class="auth_mail" title="E-mail the corresponding author} ; J.M. Mé ; ot^c ; ^{jean-michel.meot@cirad.fr" class="auth_mail" title="E-mail the corresponding author} ; R. Boulanger^c ; ^{renaud.boulanger@cirad.fr" class="auth_mail" title="E-mail the corresponding author} ; P. Bohuon^d ; ^{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

•: The processing did not affect piperine and essential oil contents.
•: The processing had a slight impact on the composition of the essential oil.
•: The different unit operations, especially drying, all impacted color.
•: Blanching improved the drying rate.

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