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

M. Weil, A. Shum Cheong Sing,J.M. Méot,R. Boulanger,P. Bohuon

Food Chemistry（2017）

引用 19|浏览9

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摘要

•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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关键词

Processing,Pepper,Piperine,Essential oil,Color

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