Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
Food Chem. 2013 Dec 15;141(4):3402-8. doi: 10.1016/j.foodchem.2013.06.052. Epub 2013 Jun 21.
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.
在这项研究中，我们比较了低温研磨和锤式粉碎对黑胡椒、白胡椒和绿胡椒风味属性的影响。使用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC/MS）、感官评价和电子鼻（e-nose）分析来分析风味属性。低温研磨对香料的颜色、风味和感官属性的损伤最小。低温研磨在保持主要香气成分方面也优于锤式粉碎，但在将样品储存在 4°C 下 6 个月后，主要香气成分的浓度显著降低。电子鼻的模式匹配进一步支持了我们的感官和仪器发现。总的来说，低温研磨在不显著影响胡椒质量的情况下，优于锤式粉碎，可更好地保持其感官特性和风味属性。然而，我们发现研磨胡椒粉的风味质量在储存过程中降低了。
