Effect of peeling and packaging methods on volatile compounds in pepper (Piper nigrum L.) during storage

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-08-05 DOI:10.1111/ijfs.17401

Peiyao Yu, Yuan Zhang, Bing Zhang, Dezhan Shen, Zhenhua Zhao, Lijiao Wei, Xinbo Guo

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引用次数: 0

Abstract

Pepper is valued for its flavour and medicinal properties, but there is a lack of comparative studies on the quality of white pepper under different storage conditions, as well as on the dynamic changes of volatiles during storage. To investigate the effects of peeling and packaging on pepper flavour and reveal the dynamic changes of volatiles, this study utilised HS-SPME-GC–MS to analyse the volatiles of white pepper under different peeling and packaging conditions. A total of 22 volatiles were detected, with α-copaene, α-terpineol, and δ-amorphene being predominant to the volatile distinctions, while α-copaene, α-terpineol, and γ-terpinene were predominant to the flavour distinctions. Mechanically peeled pepper stored in conventional packaging for 90 d or in vacuum packaging for 180 d could both uphold great quality. The flavour of manually peeled pepper stored in conventional packaging for 180 d resembled that stored in vacuum condition for 360 d.

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去皮和包装方法对辣椒（Piper nigrum L.）贮藏期间挥发性化合物的影响

摘要胡椒因其风味和药用价值而备受青睐，但目前缺乏对不同贮藏条件下白胡椒品质以及贮藏过程中挥发物动态变化的比较研究。为了研究去皮和包装对辣椒风味的影响，并揭示挥发性物质的动态变化，本研究利用 HS-SPME-GC-MS 分析了不同去皮和包装条件下白胡椒的挥发性物质。共检测到 22 种挥发物，其中α-槐二烯、α-松油醇和δ-amorphene 在挥发性区分中占主导地位，而α-槐二烯、α-松油醇和γ-松油烯在风味区分中占主导地位。机械去皮的辣椒在传统包装中储存 90 天或在真空包装中储存 180 天，都能保持很好的品质。在传统包装中存放 180 天的人工去皮辣椒的风味与在真空条件下存放 360 天的风味相似。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.