Roasting Studies on Black Pepper (Piper nigrum L.)

Chacko, Susan; Jayalekshmy, A.; Gopalakrishnan, M.; Narayanan, C. S.

doi:10.1002/(sici)1099-1026(199609)11:5<305::aid-ffj588>3.0.co;2-1

Cited by 18 publications

(9 citation statements)

References 5 publications

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“…The presence of linalool in samples subjected to high‐temperature processing agrees with previous studies on roasted black peppers and terebinth fruits (Amanpour et al., 2019; Chacko et al., 1996). Although linalool may decompose during heating, its total amount did not significantly change possibly because of the ongoing degradation of its precursors (Bonnländer et al., 2006; Chacko et al., 1996; Schaller & Schieberle, 2020).…”

Section: Resultssupporting

confidence: 91%

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl)

Wada

et al. 2023

Journal of Food Science

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Hihatsumodoki (Piper retrofractum Vahl) is a traditional spice from Okinawa (Japan) that can be processed in different ways to create the desired flavor. Herein, we examined the effects of processing (sun-drying, oven-drying, roasting, and steaming) on the volatile aroma constituents of hihatsumodoki fruits. Among the 106 chromatographic peaks observed in total, 58 were assigned to known aroma compounds. The relative contents of terpenes, for example, linalool, β-caryophyllene, α-caryophyllene, and germacrene D, ranged from 57.6% to 88.1%. Sun-drying decreased the content of aldehydes such as hexanal and trans-2-hexenal but did not significantly affect the total content of aroma compounds. The amount of aroma compounds released during oven-drying and roasting increased with temperature up to a certain point (90 • C) and decreased at an excessively high temperature of 180 • C. High-temperature roasting generated Maillard reaction products such as furans and furanones, which could impart sweet caramel odors. Steamed fruits had the lowest content of aroma compounds, which was ascribed to the loss of these compounds to vapor. Meanwhile, drying steamed fruits resulted in an approximately 3.6-fold increase in their aroma compound content, and the content of sesquiterpenes in the steameddried fruits was similar to that in fruits exposed to high temperatures. The effects of processing on aroma quality were visualized using multivariate statistical analysis. The aroma characteristics of roasted (180 • C), steamed, and steamed-dried fruits were different from those of the control. The combined findings provide useful information for the selection of processing methods to achieve the desired flavor of hihatsumodoki. Practical Application: This study reveals the effects of different processing methods on the aroma profile of hihatsumodoki (Piper retrofractum Vahl), a subtropical spice from Okinawa (Japan). The results facilitate the selection of preferred hihatsumodoki flavors for household and industrial applications in foods and beverages. In addition, they inspire research on the processing-induced flavor changes of other tropical or subtropical spices.

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Section: Resultssupporting

confidence: 91%

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl)

Wada

et al. 2023

Journal of Food Science

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“…Studies performed on the roasting of black pepper, cacao beans, etc. also showed a sharp decrease in moisture content when roasting times, temperatures, and power levels were increased (Chacko, Jayalekshmy, Gopalakrishnan, & Narayanan, 1996;Krysiak, 2011).…”

Section: Moisture Content Water Activity and Phmentioning

confidence: 97%

“…They revealed that the increase in roasting temperature enhanced the sensory characteristics of the product and provided the highest sensory scores (Nikzadeh & Sedaghat, 2008). Chacko et al (1996) analyzed odor properties of roasted (conventional oven) and unroasted black pepper. Their roasted black pepper got higher points than the unroasted samples.…”

Section: Sensory Analysismentioning

confidence: 99%

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Günel

Torun

Sahin‐Nadeem

2019

J Food Process Preserv

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The effects of hot air, microwave, and combined microwave/hot air roasting on physical and chemical properties of carob powder were determined. The comparison of different roasting processes was evaluated whether the combined microwave/hot air roasting could be an alternative to other roasting methods or not. The moisture content (2.86%–5.03%), water activity (0.20–0.35), and pH (4.94–5.12) values of the carob powder decreased by increasing microwave power and roasting time; whereas total phenolic content (10.13–13.74 mg/g dm), total antioxidant activity (0.69–1.53 g/mg DPPH), browning index (23.57–70.30), and UV absorbance (427.41–701.05) increased. Hunter L (41.54–55.28) and b (16.45–20.91) values of the carob powder decreased after roasting while color value a (8.88–20.91) increased. The main sugar was sucrose (317.54–347.68 mg/kg), followed by fructose (80.98–90.11 mg/kg), and glucose (45.16–62.19 mg/kg). Roasting process reduced the sugar content while increased the d‐pinitol (62.41–76.71 mg/kg) content. The main volatile was isobutyric acid (acidic/butter odor). Hot air and the combined microwave/hot air roasted samples showed similar volatile and sensorial profile. According to the results, the combined microwave/hot air roasting consumed 50% less energy than the hot air roasting and got the best sensory scores. Practical applications The effects of microwave, hot air, and the combined microwave/hot air roasting processes on the properties of carob powder were first investigated. d‐pinitol content of carob was increased by roasting processes. Different roasting processes increased organoleptic properties of carob powder. Total phenolic content and antioxidant activity of carob powder increased by roasting. The combined microwave/hot air roasting consumed 50% less energy than the hot air roasting and it is recommended to produce carob powder with preferable product quality.

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“…In the case of black pepper, since authors do not agree about black pepper essential oil composition, we have chosen to describe the extracts quality by the concentration of the two more important components mentioned in the literature: one monoterpene (limonene) and one sesquiterpene (b-caryophyllene) (Chacko, Jayalekshmy, & Gopalakrishnan, 1996;Pino, Borges, & Sanchez, 1992;Vidal & Richard, 1987;Zhao & Cranston, 1995).…”

Section: Thyme and Black Pepper Essential Oils Sweeping By Superheatementioning

confidence: 99%

Extraction of the essential oil of thyme and black pepper by superheated steam

Rouatbi

Duquenoy

Giampaoli³

2007

Journal of Food Engineering

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Roasting Studies on Black Pepper (Piper nigrum L.)

Cited by 18 publications

References 5 publications

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl)

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl)

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

Extraction of the essential oil of thyme and black pepper by superheated steam

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